Recipe finder
Double Chocolate Scones
- Makes: 12 servings
- Prep 20 mins
- Bake 12 mins to 14 mins
Ingredients
-
2
cups
all-purpose flour
-
1/2
cup
granulated sugar
-
1/3
cup
unsweetened European-style (Dutch processed) cocoa powder or unsweetened cocoa powder
-
1
tablespoon
baking powder
-
1/2
teaspoon
salt
-
1/3
cup
unsalted butter
-
1
beaten egg
-
1/2
cup
whipping cream
-
1
teaspoon
vanilla
-
1
cup
miniature semisweet chocolate pieces
-
1/2
cup
chopped pecans, toasted (optional)
-
Whipping cream (optional)
-
Coarse sugar (optional)
Directions
- In a large bowl, stir together flour, granulated sugar, cocoa powder, baking powder, and salt. Using a pastry blender, cut in the butter until mixture resembles coarse crumbs. Make a well in the center of dry ingredients; set aside.
- In a small bowl, stir together egg, 1/2 cup whipping cream, and vanilla. Add egg mixture to flour mixture. Add chocolate pieces and, if you like, the pecans. Using a fork, stir just until moistened.
- Turn dough out onto a lightly floured surface. Gently knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. (Handle dough as little as possible to keep it light.) Divide dough in half. Lightly roll or pat each dough half into a 4-1/2-inch circle, about 1-inch thick. Cut each round into 6 wedges. Place wedges 1 inch apart on a parchment-lined baking sheet or an ungreased baking sheet. If you like, brush scones with additional whipping cream and sprinkle with coarse sugar.
- Bake in a 400 degree F oven for 12 to 14 minutes or until bottoms are lightly browned. Remove scones from baking sheet. Cool on a wire rack for 5 minutes. Serve warm. Makes 12 scones.
Nutrition Facts
(Double Chocolate Scones)
Servings Per Recipe 12, vit. A (IU) 389, pro. (g) 5, cal. (kcal) 312, fiber (g) 1, carb. (g) 39, sat. fat (g) 9, sodium (mg) 207, chol. (mg) 46, Fat, total (g) 15, calcium (mg) 101, iron (mg) 2