Side Pannel
Triple Chocolate Scones Recipe
Triple Chocolate Scones Recipe
- Recipe Submitted by maryjosh on 04/18/2019
Ingredients List
- 3 ounces milk chocolate(coarsely chopped)
- ½ cup granulated sugar
- ¼ cup Dutch-process cocoa powder
- 2⅔ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter, chilled, cut into ½-inch cubes((3 ounces ))
- 6 ounces bittersweet chocolate(cut into chunks)
- 1 egg
- ¾ cup whole milk
Directions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
Combine the milk chocolate, sugar and cocoa powder in the bowl of a food processor. Pulse until the chocolate is finely ground, about 5 to 10 pulses.
Add the flour, baking powder and salt to the bowl and pulse an additional 6 times to thoroughly combine. Add the butter pieces and pulse until the mixture resembles coarse sand, about 10 to 12 pulses.
Add the bittersweet chocolate to the bowl. Whisk together the egg and milk, then add to the bowl, as well. Pulse three or four times until the wet ingredients are incorporated, but the dough has not formed a ball.
Turn the dough out onto a lightly floured work surface and knead lightly a few times to bring the dough together. Divide the dough into three equal pieces. Gently pat each piece into a 5-inch circle, then cut each circle into four quarters. Transfer the scones to the prepared baking sheet and bake for 15 minutes, or until they are well-risen and firm to the touch. Serve immediately. Leftovers can be stored in an airtight container (or wrapped in plastic wrap) at room temperature or in the refrigerator for up to 3 days. Wrapped scones can also be frozen and reheated as needed.
Combine the milk chocolate, sugar and cocoa powder in the bowl of a food processor. Pulse until the chocolate is finely ground, about 5 to 10 pulses.
Add the flour, baking powder and salt to the bowl and pulse an additional 6 times to thoroughly combine. Add the butter pieces and pulse until the mixture resembles coarse sand, about 10 to 12 pulses.
Add the bittersweet chocolate to the bowl. Whisk together the egg and milk, then add to the bowl, as well. Pulse three or four times until the wet ingredients are incorporated, but the dough has not formed a ball.
Turn the dough out onto a lightly floured work surface and knead lightly a few times to bring the dough together. Divide the dough into three equal pieces. Gently pat each piece into a 5-inch circle, then cut each circle into four quarters. Transfer the scones to the prepared baking sheet and bake for 15 minutes, or until they are well-risen and firm to the touch. Serve immediately. Leftovers can be stored in an airtight container (or wrapped in plastic wrap) at room temperature or in the refrigerator for up to 3 days. Wrapped scones can also be frozen and reheated as needed.
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