Menu Enter a recipe name, ingredient, keyword...

Double Chocolate Scones with Cinnamon Butter

By

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

Google Ads
Rate this recipe 4.4/5 (13 Votes)
Double Chocolate Scones with Cinnamon Butter 1 Picture

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

Details

Preparation

Step 1

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.

Review this recipe