Rich with chocolate, but not too sweet, this Double Chocolate Scones recipe produces a wonderful morning treat that is pretty easy to make. Bake some today!
In the before, the feeling of not enough time was pervasive. It needled me in the evenings when I abandoned more creative dinner ideas for simple, basic ones. It shoved me around at work when I lamented my inability to fit in gym time or a good walk. And it kept me from trying new things.
Funny though. When the world stopped around us, and responsible people stayed home while essential workers did their jobs, that faded. Quickly. There’s time to bake now. There’s time for morning yoga and a cooked lunch. There’s time for games, art and so much more.
Time was always there. The culture of busy just made it feel like it wasn’t.
I’m glad to see that now.
There’s a lot to worry about these days. We’re in difficult times and weathering a tough storm. But we can also recognize the good that exists in this time.
And among that good is the ability to reclaim our time for the things we really want or like to do.
I really like to bake. Do you?
As far as baking goes, these double chocolate scones are easy to make. You have to be willing to get your hands dirty though — kneading the dough is a must. And they are excellent for when you have a partial bag of chocolate chips that need to be used. The recipe calls for mini chips, and I heartily recommend them for these, but you could use full sized ones in a pinch.
The remainder of the ingredients are basics that you probably have — flour, sugar, baking powder, cocoa, eggs and the like. Oh, and butter. Cold, unsalted butter is a cornerstone of pretty much every scones recipe.
Sift together the dry ingredients. A wire whisk is excellent for this, but you could also use a fine mesh strainer. Whichever you prefer, really. And stir in those chocolate chips while you’re at it.
Then you add the unsalted butter (I cut it into smaller pieces first) and use a pastry blender to cut the butter into the dry ingredients. Here, again, you have an alternative. If you don’t have a pastry blender (why not?!?), then use two butter knives. Pull them through the butter and other ingredients in opposite directions, creating little bits of butter mixed into the dry ingredients.
Then comes the eggs. And the kneading. Again, the kneading is a must.
Form the dough into a round with an even thickness — it should be about 1/2 inch thick. Use a pizza cutter to cut it into eight wedges. I mean, sure, a knife would work too but the pizza wheel just makes it so easy.
Finally, arrange the wedges on a parchment-lined baking sheet and slide them into the oven. Wait till you see how they rise!
These scones have a chocolate dough and chocolate chips. But don’t worry that they will be devastatingly sweet — they won’t be. They are rich, but just pleasantly sweetened.
I love having mine with coffee. Or fresh orange juice
These take about 35 minutes to make — start to finish. It’s doable any day, especially when your commute is limited to the walk between the kitchen and the dining room table.
And they’re a wonderful treat. My kids — they are 12 and 14 — love them. So do the grownups in these parts too.
Won’t you try this Double Chocolate Scones recipe? They won’t disappoint.
- 1¾ cup all-purpose flour
- 1¼ tsp baking powder
- 2 tbsp sugar
- 2 tbsp cocoa powder
- ½ tsp Kosher salt
- ¼ cup cold unsalted butter
- 1/3 cup mini chocolate chips
- 2 large eggs
- 1/3 cup milk
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a large bowl, sift together the flour, baking powder, sugar, cocoa powder and salt (a wire whisk is great for this). Using a pastry cutter or two knives, cut the ¼ cup of cold butter into the flour mixture until it looks like coarse crumbs. Fold in the chocolate chips.
- In a small bowl, whisk together the eggs and milk until well-combined. Make a well in the center of the dry ingredients and pour in the egg mixture. Stir until a crumbly texture forms.
- Using your clean hands, knead the dough until it forms a cohesive ball. Turnout onto a floured board and press into a circle, about 1/2-inch thick. Use a pizza wheel or a knife to cut into 8 wedges. Place on the prepared cookie sheet.
- Bake for 18-20 minutes, until just beginning to turn golden brown on top. Remove from the oven and cook for 5 minutes on the baking sheet before serving. These should be consumed within a day or two. Store in an airtight container.