Best Double Chocolate Sour Cream Scones Recipes

TRIPLE CHOCOLATE SCONES

Steps:

• Whisk flour, cocoa powder, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
• Whisk heavy cream, egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the 6 ounces of chopped chocolate, then mix together until everything appears moistened.
• Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
• Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
• Meanwhile, preheat oven to 400°F (204°C).
• Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
• Bake for 22-25 minutes or until edges and top are set. Chocolate scones are done when a toothpick inserted into the center comes out clean. Remove from the oven and cool for a few minutes as you prepare the glaze.
• Whisk the confectioners' sugar, vanilla, and water together. Dunk warm scones into the glaze and place on a wire rack with a baking sheet or paper towels underneath to catch the glaze as it drips down. The glaze will set after several minutes, but you can serve right away. Before serving, melt the 4 ounces of semi-sweet chocolate in the microwave in 15 second increments, stirring after each increment until melted. Drizzle over scones.
• Leftover glazed or un-glazed scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

DOUBLE CHOCOLATE SCONES

Steps:

• 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.

DOUBLE CHOCOLATE SOUR CREAM SCONES

Steps:

• Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
• In a large bowl, combine the flours, sugar, baking soda, baking powder and cocoa. Mix well.
• Cut in the cold butter pieces with a pastry blender or two knifes until the butter is in tiny chunks the size of pennies.
• In another bowl beat egg lightly with a fork, add sour cream and mix well. Add wet mixture to middle of dry mixture.
• Add chocolate chips and mix until flour mix is just moistened and forms a ball. You may need to add 1-2 Tbsp milk if dough is too dry.
• Knead a few times and turn dough ball out onto prepared pan.
• Press into a flat circle that is 2" thick.
• With a sharp knife, cut in four "pie" sections, then cut each section in half again.
• Bake in 400F oven for 15 minutes. Cool on pan.