Happy national chocolate day! As a certified anglophile, it is my opinion that not enough people in the US eat scones on a regular basis. These chocolate scones are perfect for a weekend breakfast, kids tea party, picnic, etc. I’ve made them for years now and they always turn out perfect.
- 2 cups of all purpose flour
- 1/4 cup granulated sugar
- 3 Tbsp cocoa powder
- 1 Tbsp baking powder
- 1/2 tsp salt
- 6 Tbsp butter (cold)
- 1/2 cup milk
- 1/4 tsp vanilla (or really just how much your heart desires)
- 1/2 cup semisweet chocolate chips
- 2 Tbsp butter (melted)
- (About) 2 Tbsp sugar
- Preheat your oven to 400ºF. Don’t be the guy who forgets to preheat and then makes everyone wait ten years.
- Mix flour, sugar, cocoa powder, baking powder, and salt in a mixer with the dough attachment on. This dough will become thick enough clog a whisk or beater attachment.
- Cube the butter and add it into the mixture, letting it work into the flour for a few minutes.
- Add your milk, vanilla, and chocolate chips to the dough and mix until combined
- Clean a space on your counter because lets be honest you probably haven’t done that recently enough
- Flour your surface (or use cocoa powder like I’m doing here) and turn out the dough onto the counter. With a floured rolling pin, roll out the dough into a circle about the size of a medium pizza, and cut it into eight triangular (pizza shaped) slices.
- Line a baking sheet with parchment paper and place the scones onto the sheet.
- *optional but recommended,* Using a pastry brush, brush the triangles with melted butter and sprinkle top with sugar.
- Bake for 12-15 minutes. My oven runs cool and twelve works fine most times, so always aim low and work your way up with bake times.
- Allow the scones to cool for several minutes before spreading your favorite topping. I love raspberry preserves on them with a cup of tea or coffee, but if you want to be boring, butter is fine too.