- Hands-on time:
- 10 mins. to 15 mins.
- Baking time:
- 18 mins. to 23 mins.
- Total time:
- 28 mins. to 38 mins.
- 12 scones
"Triple chocolate" — you can't argue with that! These scones feature chocolate chips studded throughout a tender, just-sweet-enough chocolate scone; the rich chocolate glaze makes this a triple treat.
- 2 cups King Arthur Unbleached All-Purpose Flour
- 2/3 cup King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
- 1/3 cup Dutch-process cocoa
- 1/2 teaspoon espresso powder, optional for flavor and color
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup (8 tablespoons) cold butter, cut into pats
- 1 1/2 cups semisweet or bittersweet chocolate chips
- 1 teaspoon vanilla extract
- 1 large egg
- 3/4 cup milk or liquid whey (the liquid drained from yogurt)
- 2/3 cup semisweet or bittersweet chocolate chips
- 1/4 cup half & half or liquid coffee creamer
- 1) Preheat your oven to 375°F. Lightly grease a baking sheet, or line it with parchment.
- 2) To make the scones: In a large mixing bowl, blend the flours, cocoa, espresso powder, sugar, baking powder, baking soda, and salt together thoroughly.
- 3) With a pastry blender, pastry fork, a mixer or, most easily, your fingertips, work in the butter until the mixture is unevenly crumbly.
- 4) Stir in the chocolate chips.
- 5) Whisk together the vanilla, egg, and milk or whey.
- 6) Add the liquid ingredients to the dry ingredients, stirring until the mixture is evenly moist. If you're using milk rather than whey, you may need to add an additional 2 to 3 tablespoons, to make the dough come together.
- 7) Mix 3 tablespoons confectioners' sugar with 1 teaspoon cocoa powder, and sprinkle it on your parchment-lined (or lightly greased) baking sheet. You're using this sugar mixture in place of the usual flour, to keep the scones from sticking to the pan as you shape them.
- 8) Divide the dough in half, and place the two pieces onto the baking sheet. Pat them gently into two 6" circles, each about 3/4" thick.
- 9) Cut each circle into 6 wedge-shaped pieces with a bench knife or bowl scraper (or sharp knife), pressing down firmly without sawing. You'll find it easier if you dip your cutter in flour after each cut. Make sure you press it into the dough quickly, without twisting or sawing. This shears the dough cleanly rather than pressing it together, which allows the scones to rise higher.
- 10) Bake the scones for 18 to 23 minutes, until they lose their moist look, and a cake tester inserted into the center of one comes out clean; or with just a smear of chocolate from a melting chip.
- 11) Remove the scones from the oven, and transfer them to a rack to cool.
- 12) To make the glaze: Place the chocolate chips and half & half or creamer in a microwave-safe bowl or small saucepan. Heat in the microwave (or over low heat) until the cream is very hot. Remove from the heat, and stir until the chips melt, and the mixture is smooth.
- 13) Drizzle/spread the glaze over the cooled scones.
- Yield: 12 scones.
Tips from our bakers
- Since these scones are iced, they're not a good candidate for reheating in the oven. However, you can reheat individual scones very briefly in the microwave; watch closely so their icing doesn't melt and run.
- You'll never notice the whole wheat flour in these scones; it disappears in the chocolate. However, feel free to substitute an equal amount of all-purpose flour for the whole wheat, if you like.