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Prep 25 mins
Cook 25 mins
This is a Rachael Ray recipe that I found in her Everyday with Rachael Ray magazine. The one thing I never bake correctly is scones, and if the self-pronounced baking dunce herself can make these...I at least have a shot!
- 2 cups flour
- 1⁄2 cup unsweetened cocoa powder
- 1⁄3 cup packed light brown sugar
- 2 teaspoons baking powder
- 3⁄4 teaspoon baking soda
- 1⁄8 teaspoon salt
- 1 cup unsalted butter (1 stick cut into pieces and 1 stick softened)
- 1 cup semi-sweet chocolate chips
- 1 large egg
- 3⁄4 cup buttermilk
- 2 tablespoons granulated sugar
- 1⁄4 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper. In a food processor, combine flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. Add the cut up pieces of butter and pulse until coarse crumbs form. Transfer to a large bowl and stir in the chocolate chips.
- In a small bowl, mix the egg and buttermilk until just combined. Add to the dry ingredients and stir until the dough just come together.
- Divide the dough into 2 equal parts and place on the prepared baking sheet. With lightly floured hands, shape each piece into a flat, round cake about 6 inches in diameter. Using a sharp, straight-edged knife, cut each round into 6 equal wedges, leaving them in place. Sprinkle the tops with the granulated sugar and bake until firm in the center when lightly touched, about 20-25 minutes. Transfer to a rack and let cool slightly before breaking into wedges.
- In a small bowl, using a hand mixer or a fork, beat the softened butter with the confectioners' sugar, vanilla and cinnamon until light and fluffy. Serve with the warm scones.
A good recipe. Not the best scones that I've had, but a good dessert scone that should please most guests. The quality of the cocoa powder shouldn't matter terribly because of the amount of sugar, flour, and buttermilk, but I would suggest staying with natural cocoa, and stay away from alkalized cocoa.