Double Chocolate Scones with Cinnamon Butter

Add unsalted butter, buttermilk and cinnamon to your Every Day kitchen essentials and youll have the fixings for these fresh-baked breakfast treats

Photo by Deborah P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups flour

  • 1/2

    cup unsweetened cocoa powder

  • 1/3

    cup packed light brown sugar

  • 2

    teaspoons baking powder

  • 3/4

    teaspoon baking soda

  • 1/8

    teaspoon salt

  • 2

    sticks (8 ounces) unsalted butter, 1 stick cut into pieces and 1 stick softened

  • 1

    cup semisweet chocolate chips

  • 1

    large egg

  • 3/4

    cup buttermilk

  • 2

    tablespoons granulated sugar

  • 1/4

    cup confectioners sugar

  • 1

    teaspoon pure vanilla extract

  • 1

    teaspoon ground cinnamon

Directions

1.Preheat the oven to 400 degrees and line a baking sheet with parchment paper. In a food processor, combine the flour, cocoa powder, brown sugar, baking powder, baking soda and salt. Add the pieces of butter and pulse until coarse crumbs form. Transfer to a large bowl and stir in the chocolate chips. 2.In a small bowl, mix the egg with the buttermilk until just combined. Add to the dry ingredients and stir until the dough just comes together. 3.Divide the dough into 2 equal parts and place on the prepared baking sheet. With lightly floured hands, shape each piece into a flat, round cake about 6 inches in diameter. Using a sharp, straight-edged knife, cut each round into 6 equal wedges, leaving them in place. Sprinkle the tops with the granulated sugar and bake until firm in the center when lightly touched, 20 to 25 minutes. Transfer to a rack and let cool slightly before breaking into wedges. 4.In a small bowl, using a hand mixer or a fork, beat the softened butter with the confectioners sugar, vanilla and cinnamon until light and fluffy. Serve with the warm scones.

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