Double Chocolate Scones with Cinnamon Butter

By polledl

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

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

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.