Directions
Chocolate Scones – A special dessert scone that is sweeter than a traditional scone with a crunchy sugary topping. Enjoy with a cup of tea or coffee. Scones are some of my favorite comfort foods. Must be my Irish heritage. When BeeBop and I took a trip to Ireland several years ago, we took every opportunity we could to indulge in scones. They’re a bit different there and I suspect that has to do with the type of flour that’s used in Ireland as well as the luscious butter and cream available to them. When I started making scones in my own kitchen, I realized that the ingredients aren’t very different to those we use for biscuits. It’s basically flour, butter, and milk or buttermilk. They’re also handled the same way, too. Don’t overmix, don’t over knead, and handle very gently. That gentle handling prevents the gluten in the flour from developing and ensures a tender biscuit or scone. Over the years, I’ve made many different kinds of scones including plain buttery ones, lightly sweet ones with a few raisins thrown into the dough, and these lovely Chocolate Scones. These are most definitely a dessert scone. They’re much sweeter than a traditional scone, have a crunchy sugary topping, and are oh so good served still warm with a generous dollop of whipped cream. Hope you enjoy them! Chocolate Scones - A special dessert scone that is sweeter than a traditional scone with a crunchy sugary topping. Enjoy with a cup of tea or coffee. Click To Tweet How to Make Chocolate Scones Start by preheating the oven to 425 degrees. In a large bowl, combine the flour, sugar, cocoa, baking powder, and salt. Add the butter and cut it in with a pastry blender or fork until the mixture is rough and crumbly. Add the 1 cup of heavy whipping cream, melted chocolate, and vanilla. Stir with a fork just until the dry ingredients are moistened. Knead the dough lightly 3 or 4 times in the bowl. Note that this is a very moist, almost wet, dough. Lightly coat a baking sheet with cooking spray. Turn the dough out onto the baking sheet and pat it into an approximately 8-inch circle. Using a sharp knife, cut or mark the dough into 8 wedges. Don’t separate the wedges. If the dough is too wet to cut before baking, just cut it into wedges when you take it out of the oven. Brush with the remaining whipping cream or milk and sprinkle with turbinado or granulated sugar. Bake for 19-20 minutes or until done. Be careful not to overbake. Best served warm with a dollop of whipped cream. Enjoy! More Irish Recipes on Never Enough Thyme: Fruit Scones Irish Currant Scones – Cream Scones with Currants Brown Irish Soda Bread Irish Spiced Fruitcake Scone Recipes from Other Bloggers: Rachel Allen’s Light Sweet Scones from Cooking Channel Irish Raisin Tea Scones from Irish American Mom Lavender Blackberry Scones from Joy the Baker Spiced Pumpkin Scones from Inspired Taste Mocha Scones from My Baking Addiction Classic Scones with Jam and Clotted Cream from BBC Good Food Like This Recipe? Pin It! Be sure to follow me on instagram and hashtag #nevrenoughthyme or tag @nevrenoughthyme so I can see and share what you make! if you like this recipe, be sure to follow me on social media so you never miss a post: | facebook | instagram | pinterest | twitter |
