Chocolate Chocolate Chip Scones
Chocolate Chocolate Chip Scones
These double chocolate scones strike the perfect balance between decadent dessert and acceptable breakfast fare, with a tender crumb and pockets of melty chocolate throughout.
These treats get their deep chocolate flavor from both cocoa powder in the dough and generous chunks of chocolate scattered throughout. While they feel indulgent, they're not overly sweet – making them perfect alongside your morning coffee or afternoon tea.
The Secret to Perfect Chocolate Scones The key to achieving that coveted tender, flaky texture lies in keeping your ingredients cold and handling the dough minimally. Cold butter creates those delicious layers as it melts in the oven, while a light touch prevents the gluten from developing too much, which could make your scones tough.
Ingredients:
2 cups all-purpose flour
½ cup unsweetened cocoa powder
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cold unsalted butter, cubed
½ to 1 cup cold heavy cream
½ cup ricotta cheese
¼ cup maple syrup
1 large egg
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
Additional heavy cream for brushing and sprinkle with course sugar
Instructions:
Preheat your oven to 425°F and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until well combined.
Using your fingertips or a pastry cutter, work the cold butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining. This is where the flakiness comes from, so don't overwork it.
In a separate bowl, whisk together the heavy cream, ricotta cheese, maple syrup, egg, and vanilla extract.
Make a well in the center of the dry ingredients and pour in the wet mixture.
Add the chocolate chips and gently fold everything together just until combined.
The dough will look shaggy – that's exactly what we want.
Turn the dough onto a lightly floured surface and gently pat it into an 8-inch circle, about 1-inch thick.
Cut into 8 wedges and transfer them to your prepared baking sheet, leaving space between each scone.
Chill in the refrigerator for 1 hour or freezer for 30 minutes.
Brush the tops with additional heavy cream, sprinkle with course sugar and bake for 25 minutes, until the scones are set and a toothpick inserted comes out clean (though you might hit a chocolate chip!).
Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. These are best enjoyed while still warm, when the chocolate chips are perfectly melty.
Notes:
Don't skip chilling your butter and cream – cold ingredients are crucial for flaky scones
The dough might seem dry at first, but resist the urge to add more liquid
Feel free to experiment with different chocolate combinations – dark chocolate chunks or white chocolate chips work beautifully too
These scones will keep for a couple of days in an airtight container stored in the refrigerator, though they're at their absolute best fresh from the oven. If you're making them ahead, you can reheat them briefly in a 375°F oven for 10 to 15 minutes to recreate that just-baked magic.
Whether you're hosting brunch or simply treating yourself to a special breakfast, these chocolate chocolate chip scones are sure to become a new favorite in your baking repertoire.
