Prep 20 mins
Cook 18 mins
adapted from Bon Appetit. Serve warm with raspberry jam and clotted cream.
- 2 1⁄2 cups all-purpose flour
- 1⁄2 cup unsweetened cocoa powder
- 1⁄2 cup sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup unsalted butter, chilled, cut up (1 stick)
- 1 1⁄4 cups heavy cream, chilled
- 1 egg yolk
- milk, to brush tops, as needed
- Preheat oven to 425°F.
- Combine flour, baking powder, salt, sugar, cocoa powder in a large mixing bowl.
- Using a pastry blender, cut in butter until a coarse meal is formed.
- Whisk together the egg yolk and cream in a small bowl, then stir into the flour mixture just enough to blend (do not overmix).
- Dump dough onto a lightly floured surface, dust your hands lightly with flour and knead dough gently 5 times, just to bring the dough together.
- Gently press dough into a thick round, then use a 2 1/2" round biscuit cutter to cut out scones.
- Gather scraps, reform your dough circle and cut remaining scones out.
- Bake on large baking sheet lined with parchment and brush lightly with a bit of milk.
- Bake until puffy and dry around the edges, about 18 minutes.
- Cool on racks slightly.
I've made a lot of scones, but this was my first time making chocolate scones. These turned out fluffy and tender. It was almost like eating a delicate brownie. I think some mini chocolate chips would be a good addition to these. Made for Comfort Cafe.
These were very good. I added chocolate bits to just make them that more chocolately!