Double Chocolate Scones

By beltranm

These scones were created for the Chocolate March, an annual springtime event in Hudson, Wisconsin. Cocoa powder, whipping cream and semisweet chocolate pieces make them extra-rich and chocolatey.

Nutrition facts per serving:
Servings Per Recipe 12 scones
Calories312
Total Fat (g)15
Saturated Fat (g)9
Cholesterol (mg)46
Sodium (mg)207
Carbohydrate (g)39
Fiber (g)1
Protein (g)5
Vitamin A (DV%)0
Vitamin C (DV%)0
Calcium (DV%)10
Iron (DV%)10
*Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/3 cup unsweetened European-style (Dutch processed) cocoa powder or unsweetened cocoa powder
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/3 cup unsalted butter
• 1 beaten egg
• 1/2 cup whipping cream
• 1 teaspoon vanilla
• 1 cup miniature semisweet chocolate pieces
• 1/2 cup chopped pecans, toasted (optional)
• Whipping cream (optional)
• Coarse sugar (optional)

Details

Preparation time 20mins
Cooking time 32mins
Adapted from midwestliving.com

Preparation

Step 1

12 scones Bake: 12 minutes
Prep: 20 minutes

View Nutrition Facts
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
1/3 cup unsweetened European-style (Dutch processed) cocoa powder or unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup unsalted butter
1 beaten egg
1/2 cup whipping cream
1 teaspoon vanilla
1 cup miniature semisweet chocolate pieces
1/2 cup chopped pecans, toasted (optional)
Whipping cream (optional)
Coarse sugar (optional)

1. In a large bowl, stir together flour, granulated
sugar, cocoa powder, baking powder, and salt. Using a pastry blender, cut in the butter until mixture resembles coarse crumbs. Make a well in the center of dry ingredients; set aside.

2. In a small bowl, stir together egg, 1/2 cup whipping cream, and vanilla. Add egg mixture to flour mixture. Add chocolate pieces and, if you like, the pecans. Using a fork, stir just until moistened.

3. Turn dough out onto a lightly floured surface. Gently knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. (Handle dough as little as possible to keep it light.) Divide dough in half. Lightly roll or pat each dough half into a 4-1/2-inch circle, about 1-inch thick. Cut each round into 6 wedges. Place wedges 1 inch apart on a parchment-lined baking sheet or an ungreased baking sheet. If you like, brush scones with additional whipping cream and sprinkle with coarse sugar.

4. Bake in a 400 degree F oven for 12 to 14 minutes or until bottoms are lightly browned. Remove scones from baking sheet. Cool on a wire rack for 5 minutes. Serve warm. Makes 12 scones.