These are not the scones I grew up with. I grew up with fruit scones ready to be topped with jam and cream but these Chocolate Scones are something else.
While they’re slightly sweeter than a regular scone, the sweetness of these scones is not over the top. It’s just enough to know you’re having a treat.
The chocolate chips mixed through them and the drizzle of melted chocolate over the top however, convince you these are an indulgent treat.
What is a scone?
A scone is a lightly sweetened baked treat originating in Britain, often eaten with jam and cream and served as a morning or afternoon tea.
I grew up with a Devonshire tea which is a scone served with jam and cream.
These Chocolate Scones are made the same way as a traditional scone but with the addition of cocoa and chocolate chips in the batter, plus a drool-worthy drizzle of melted chocolate.
How do you make scones?
Scones are a simple treat to make and with the use of a food processor – not traditional but I’m busy and convenience can be good – they’re even easier.
Start by mixing together flour, cocoa, icing sugar, baking powder and salt in a food processor. Add some butter (photo 1) and pulse until it looks like you have cocoa bread crumbs (just a bit chunkier than the flour)
Tip it into a glass bowl and add the chocolate chips (photo 2).
Now add the milk (photo 3) and mix it through until you have a sticky dough (photo 4).
Pull the dough together and tip it out onto a clean surface dusted with cocoa powder and work it gently into a disk shape (photo 5) about 1 inch thick.
Get as many circles as you can from each disk before very gently reshaping it again. Try not to overwork the dough too much.
While the traditional scone shape is round, you can just cut the disk of dough into 8 wedges to get slightly larger scones, triangular in shape.
These easy Chocolate Scones are so filled with chocolate flavour and just beautiful served either with cream or still warm with a little salted butter.
Other recipes you might like
- Chocolate Granola
- Lime and Coconut Scones
- Cranberry White Chocolate Scones
- Cheese and Herb Scones
- Pistachio Chocolate Chip Muffins
- Double Chocolate Pancakes
- 295 g (2 1/4 cups / 13.9oz) plain (all purp) flour
- ¼ cup (25g / 0.9oz) dutched processed cocoa
- ½ cup (65g / 2.3oz) icing (powdered / confectioners) sugar
- 4 teaspoons baking powder
- ¼ teaspoon salt
- 57 g unsalted butter, cold and cubed (½ stick / 2oz)
- 1 cup (200g / 7oz) dark choc chips
- 1 cup cold milk (put aside 1 teaspoon)
- Extra chocolate for drizzling
For best results, always weigh ingredients where a weight is provided
- Preheat oven to 200C / 400F / 180C fan forced. Line a large baking tray with baking paper.
- Tip the mix into a bowl and gently mix through the chocolate chips.
- Use a spatula to stir through the milk until you have a sticky dough.
- Turn the dough out onto a cocoa dusted surface and gently pull together then flatten the dough into a disk about 1 inch high.
- Use a 6.5cm (2.5") round cookie cutter to cut circles out. Bring the scraps together and roll out again trying not to work the dough too much.
- Place the rounds on the prepared baking tray. at least 1 inch apart, then brush with the remaining 1 teaspoon of milk.
- Bake for 20-25 minutes until tops a crisp and they sound hollow. Allow to cool for 15 minutes before drizzling over melted chocolate.
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
TOOLS USED IN THIS RECIPE
- A food processor makes this quick and simple but you can also use a pastry cutter.
- A silicon spatula helps with mixing the sticky dough.
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