Double Chocolate Scones

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READY IN: 35mins
SERVES: 12
YIELD: 12 scones
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Lightly grease cookie sheet or use parchment paper or a silicon mat.
  • Preheat oven to 375 degrees.
  • In large bowl, mix flours, cocoa, sugar, baking powder, baking soda and salt with a whisk.
  • With pastry blender incorporate the butter into the flour mix using a pastry blender or your fingers until the mixture looks evenly crumbly.
  • Stir in Chocolate chips.
  • In a medium bowl whisk together the milk, vanilla and the egg.
  • Add the wet ingredients to the flour mixture and stir until evenly moist. Mine was very moist but if yours is not add a tablespoon or two more of milk.
  • Place some flour mixed with cocoa powder onto a flat surface and turn out the dough. Divide dough in half and pat each half into 6 inch circles. Cut the circles into 6 wedges, like a pie. My dough was so moist this was difficult and at this point I was wondering what I did wrong.
  • Place wedges on baking sheets and bake for 17 to 20 minutes. I baked mine for 20 thinking they would take longer to cook as they were so moist but the were perfectly baked at 20.
  • To make a glaze, melt 2/3 cup of semi sweet chocolate chips with 1/4 cup half and half in a small bowl in the microwave. Or use some Nutella.
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