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Chocolate Scones Recipe

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★★★★★

4.6 from 112 reviews

Delight in these rich and tender Chocolate Scones, perfectly balanced with cocoa, a hint of espresso, and melty chocolate chips. Ideal for breakfast or an indulgent snack, these scones feature a flaky texture from chilled butter and a luscious chocolate ganache drizzle to elevate every bite.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon instant espresso powder
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter (chilled)
  • ⅔ cup heavy cream (chilled)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ⅓ cup chocolate chips
  • 3 tablespoons heavy cream (for ganache)

Instructions

  1. Prep: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to ensure easy removal of the scones after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, instant espresso powder, baking powder, and salt until well combined.
  3. Incorporate Butter: Grate the chilled unsalted butter directly into the dry mixture using a box grater. Lightly toss the grated butter with the flour mixture using your hands to distribute the butter evenly without melting it.
  4. Combine Wet Ingredients: In a separate medium bowl, whisk together the heavy cream, egg, and vanilla extract until fully blended.
  5. Form the Dough: Pour the wet ingredients over the dry mixture. Using a rubber spatula, gently stir and press the dough together just enough to form a cohesive ball. Turn the dough onto a lightly floured surface and carefully bring it into a smooth ball, being careful not to overwork it to maintain a flaky texture.
  6. Shape and Cut: Flatten the dough ball into a disc about 8 to 9 inches in diameter. Using a sharp knife, cut the disc into 6 to 8 equal slices, similar to pie wedges.
  7. Chill: Place the scone wedges onto the prepared baking sheet, spacing them about 2 inches apart. For best results, chill the scones in the freezer for 15 minutes to firm up the butter, though you may bake them immediately if pressed for time.
  8. Bake: Bake the scones in the preheated oven for 18-20 minutes or until the edges are set and the scones have risen.
  9. Cool: Allow the baked scones to cool on the baking sheet for 25-30 minutes before adding the finishing touch of ganache.
  10. Prepare Ganache: Heat 3 tablespoons of heavy cream in the microwave for about 25 seconds until hot. Pour the hot cream over the ⅓ cup of chocolate chips in a small bowl, let it sit for 1 minute, then stir carefully until smooth and glossy.
  11. Drizzle Ganache: Drizzle the warm ganache over the cooled scones to add extra decadence and flavor.

Notes

  • Keep all ingredients cold to ensure flaky, tender scones.
  • Chilling the shaped scones before baking helps maintain their shape and creates tender layers.
  • Feel free to substitute dark or semi-sweet chocolate chips depending on your sweetness preference.
  • Instant espresso powder enhances the chocolate flavor but can be omitted if desired.
  • Allow scones to cool completely before adding the ganache to prevent it from melting too much and running off the scones.

Keywords: chocolate scones, chocolate ganache, breakfast scones, cocoa powder scones, espresso chocolate scones, flaky scones, easy chocolate scones

Find it online: https://flavorsbymaya.com/chocolate-scones-recipe/