Recipe by mollypaul
A gorgeous chocolate scone courtesy of Hershey's chocolate.
Top Review by sari_walker
I thought these were quite good, although the almonds and dried unsweetened coconut I added were overpowered by the chocolate. That doesn't surprise me though, if the recipe came from the chocolate company. I used buttermilk in place of whipping cream because I had it and needed to use it. I don't think it affected the flavor too much. When I cooked the scones, I had to add 10 or 12 minutes. Not sure if this was because of the buttermilk or my oven (it's a convection oven and doesn't always do a great job at browning. Will definitely try this recipe again with 1.5 cups of chips and 1 cup of nuts.
- 3 1⁄4 cups all-purpose flour
- 1⁄2 cup chopped nuts (optional)
- 2 cups hershey special dark chocolate chips (12-oz. package)
- 2 cups chilled whipping cream
- 2 tablespoons butter, melted
- 1⁄4 teaspoon salt
- powdered sugar (optional)
- 4 teaspoons baking powder
- 1⁄2 cup sugar, plus additional sugar
Directions See How It's Made
- Preheat oven to 375°F.
- Lightly grease 2 baking sheets.
- Stir together flour, 1/2 cup sugar, baking powder and salt in large bowl.
- Stir in chocolate chips and nuts, if desired.
- Stir whipping cream into flour mixture, stirring just until ingredients are moistened.
- Turn mixture out onto lightly floured surface.
- Knead gently until soft dough forms (about 2 minutes).
- Pat dough into 4-1/2 x 16-inch rectangle about 1-1/4 inches high.
- Divide rectangle into 12 smaller rectangles each measuring 1-1/2 by 4 inches.
- Cut each rectangle diagonally, forming a total of 24 triangles (rectangles may also be cut crosswise into smaller rectangles, if desired).
- Transfer triangles to prepared baking sheets, spacing 2 inches apart.
- Brush with melted butter and sprinkle with additional sugar.
- Bake 15 to 20 minutes or until lightly browned.
- Serve warm, sprinkled with powdered sugar, if desired.