I am usually able to eat scones during breakfasts. When my friend served these, I thought it was for dessert. My sleepy brain forgot that you rarely serve dessert during breakfast because well, the breakfast itself could be sweet. I paired this off with cream cheese because I’m weird like that. But hey, cream cheese on these beauties is a winner too!
Our friend over at The Brown Eyed Baker has this to say about this recipe:
“The dough of these scones is loaded with cocoa powder and ground milk chocolate. Throw big chunks of bittersweet chocolate into the mix, and you have scones that are literally bursting with chocolate!”
I have nothing to say about this scones other than “sinful”! Oh my goodness. One bite is bursting with chocolatey goodness. It’s a version of heaven for all you (us, actually) chocolate lovers, I tell you! It’s like drowning in a pool of chocolate. And you know you love it!
Ingredients
3 ounces Ghirardelli milk chocolate, coarsely chopped
½ cup granulated sugar
¼ cup Hershey’s Dutch-process cocoa powder
2⅔ cups Gold Medal all-purpose flour
1 tablespoon Clabber Girl baking powder
½ teaspoon Morton salt
6 tablespoons (3 ounces) Kerrygold unsalted butter, chilled, cut into ½-inch cubes
6 ounces Ghirardelli bittersweet chocolate, cut into chunks
1 Eggland’s egg
¾ cup Borden whole milk
Instructions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
Combine the milk chocolate, sugar and cocoa powder in the bowl of a food processor. Pulse until the chocolate is finely ground, about 5 to 10 pulses.
Add the flour, baking powder and salt to the bowl and pulse an additional 6 times to thoroughly combine. Add the butter pieces and pulse until the mixture resembles coarse sand, about 10 to 12 pulses.
Add the bittersweet chocolate to the bowl. Whisk together the egg and milk, then add to the bowl, as well. Pulse three or four times until the wet ingredients are incorporated, but the dough has not formed a ball.
Turn the dough out onto a lightly floured work surface and knead lightly a few times to bring the dough together. Divide the dough into three equal pieces. Gently pat each piece into a 5-inch circle, then cut each circle into four quarters. Transfer the scones to the prepared baking sheet and bake for 15 minutes, or until they are well-risen and firm to the touch. Serve immediately. Leftovers can be stored in an airtight container (or wrapped in plastic wrap) at room temperature or in the refrigerator for up to 3 days. Wrapped scones can also be frozen and reheated as needed.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: These scones are perfect alongside a big glass of milk or a cup of coffee.
Thanks again to The Brown Eyed Baker for this amazing recipe.
