Chocolate scones are a wonderful spin on a classic scone. Soft and full in flavor, these scones are both a coffee house and tea room specialty.
Full time 1 hour (includes cooling)
Makes 8 large scones
2 cup all purpose flour
1/2 cup granulated sugar
1/3 cup butter, cold
1/3 cup milk
1/3 cup milk chocolate chips or baking melts
1/4 cup lightly packed brown sugar
1 tbsp baking powder
2 1/4 tsp salt
1 1/2 tsp vanilla
2 tbsp half and half (or milk)
2 tbsp granulated sugar
Preheat oven to 350 and lightly spray or grease a baking sheet.
In a microwave safe bowl place chocolate and vanilla.
Microwave for 45 seconds and then stir well, it should be nice and fully melted. With a few minutes stirring it will become an even smooth texture. Set aside to cool.
In a large mixing bowl combine flour, sugar, brown sugar, baking powder, and salt. Make sure to break up and lumps of brown sugar.
Dice butter into small pieces.
Cut butter into flour mixture using pastry cutter, two forks, or my preferred method rubbing the two in between your palms. Until mixture has a nice crumbly texture.
Make a well in the middle of the of the flour mixture and pour in the chocolate mixture.
Knead the two together, if it feels too sticky add a tiny bit of flour.
On a lightly floured surface turn dough out and pat it into a 8-9" round circle, which is roughly 1/3" thick.
Slice into 8 pieces using a sharp edged knife or pie cutter.
Move wedges onto your prepared baking sheet.
Lightly brush the top of each wedge with half and half.
Sprinkle sugar over the top of each wedge.
Bake in oven for 15-18 minutes, turning sheet around mid way through baking.
Remove from oven and allow to cool on sheet for a minutes.
Carefully move to cooling rack and allow to cool completely.