My wonderful friend gave me the recipe for these tasty little scones. They definitely satisfied an after dinner sweet tooth and could replace any donut in the morning.
The recipe has several steps, but they are simple and well worth the effort. Even if your little farm princess melts down because her dress is covering up her fleece lined jeans…
I added an extra step for myself today when I realized after the scones were baked that I did not have powdered sugar for the glaze. So I learned to make powdered sugar, which was surprisingly easy to do! Easy as 1 cup of sugar and 1 tablespoon of cornstarch into the blender and let it spin until it is smooth and fluffy! This gave me about 1 cup of powdered sugar.
Triple Chocolate Scones
makes: 8 scones
1 2/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
2 1/2 Tsp baking powder
1/2 cup (1 stick) FROZEN butter, unsalted
1/2 tsp salt (if you are using salted butter cut this to 1/4 tsp)
1/2-3/4 cup heavy cream
1 large egg
1 1/2 tsp vanilla extract
1/2 cup coarsely chopped semi-sweet chocolate
Glaze and Topping
1/2 cup powdered sugar
1/2 tsp vanilla extract
1 Tbsp water
1/4 cup chopped semi-sweet chocolate
Pre-heat oven to 400’F and position the rack in the middle-low position. Line a baking sheet with parchment paper or grease well.
In a large bowl, whisk together the flour, cocoa, baking powder, sugar, and salt. Grate the frozen butter (using a box grater or food processor, you just going for very small cold pieces). Mix into the flour mixture with a pastry cutter or two knives until the mixture looks evenly coarse. Keep cold.
In a small bowl mix together 1/2 cup cream, egg, and vanilla. Lightly mix into the flour mixture until it seems just moist, if needed add additional cream 1 tablespoon at a time until it comes together. Be careful not to over mix the dough!
Pour the dough onto a lightly floured surface ( I mixed a little cocoa powder in with my flour). Also lightly flour your hands and work the dough into a ball. Press or gently roll the dough into an 8-inch circle. Cut into 8 equal wedges (pizza style) with a sharp knife or pizza cutter. Separate the scones and put them on the baking sheet.
Bake for 18-25 minutes or until a toothpick inserted comes out clean. Allow to cool for a couple minutes until you can handle them. While the scones are cooling make the glaze.
Mix together the powdered sugar, vanilla, and water until very smooth (I did this on a plate to make dunking easier). Dunk the scones into the glaze OR use a pastry brush to brush the glaze on (I found this to be the easiest way). Allow the glaze to dry and the scones to finish cooling.
Just before serving melt the remaining chocolate in the microwave using 30 seconds for the first interval and 15 seconds for each additional interval stirring well in between until the chocolate is smooth and thin (if needed add 1/2 tsp vegetable oil). Drizzle over scones, allow chocolate to harden and enjoy!