Description
Deliciously rich and chocolatey scones made with cocoa powder and dark chocolate chips, perfect for breakfast or an indulgent snack. These handmade, tender scones boast a crisp top and a moist, fluffy interior, enhanced by a drizzle of melted chocolate for extra decadence.
Ingredients
Dry Ingredients
- 295 g plain flour (all purpose flour) (2 ¼ cups / ~10 ½oz)
- 25 g dutch processed cocoa (¼ cup / ~1oz)
- 65 g icing sugar (powdered sugar) (½ cup / 2 ¼oz)
- 4 teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- 57 g unsalted butter (cold and cubed) (½ stick / 2oz)
- 1 cup dark chocolate chips (semi-sweet chocolate chips) (200g / 7oz)
- 1 cup whole milk (cold)
- Extra chocolate for drizzling
Instructions
- Preheat Oven: Preheat your oven to 200°C (180°C fan forced) or 400°F. Line a baking sheet with baking paper to prevent sticking during baking.
- Mix Dry Ingredients and Butter: In a food processor, pulse together the flour, cocoa, icing sugar, baking powder, salt, and cold cubed butter until the mixture resembles breadcrumbs. If you don’t have a food processor, use a pastry cutter or knife to cut the butter into the dry ingredients gradually.
- Add Chocolate Chips: Transfer the breadcrumb-like mixture into a bowl and gently fold in the dark chocolate chips to distribute them evenly without overworking the mixture.
- Incorporate Milk: Stir in the cold milk using a spatula until a sticky dough forms, making sure not to overmix to keep the scones tender.
- Shape Dough: Turn the dough onto a surface lightly dusted with cocoa powder. Gently pull the dough together and flatten it into a disk about 1 inch (2.5 cm) thick, taking care not to over-handle it.
- Cut Scones: Using a 6.5 cm (2 ½ inch) round cookie cutter, cut circles from the dough. Gather the scraps, press them together gently, and roll out again to cut more scones, trying to minimize working the dough too much.
- Prepare for Baking: Place the scone rounds on the lined baking tray at least 1 inch apart to allow for rising. Brush the tops lightly with the reserved teaspoon of cold milk to help them brown evenly.
- Bake: Bake for 20-25 minutes until the tops are crisp and the scones sound hollow when tapped gently. This ensures they are cooked through but still moist inside.
- Cool and Drizzle: Allow the scones to cool on the tray for about 15 minutes. While cooling, melt extra chocolate and drizzle over the tops for an added chocolatey finish.
- Enjoy & Share: Serve warm or at room temperature and consider leaving a comment or rating if you enjoyed this recipe!
Notes
- Cold butter is essential to achieve the crumbly texture of scones.
- Use whole milk cold to help the dough come together nicely without making it too wet.
- Refrain from overworking the dough to prevent tough scones.
- You can substitute semi-sweet chocolate chips with your favorite chocolate chunks or chips.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Scones are best served fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
