Best Triple Chocolate Scones Recipes

TRIPLE CHOCOLATE SCONES RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C) and place rack in center of oven.
• In a small bowl whisk together heavy cream, egg, and vanilla extract.
• In a large bowl, whisk together flour, cocoa powder, sugar, baking powder and salt.
• Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the chocolate chips. Add the cream mixture and stir just until the dough comes together (add more cream and/or flour as necessary).
• Transfer the dough to a lightly floured surface and knead a few times. Shape the dough into a 7-inch (18 cm) round and cut into eight wedges. Place them on the baking sheet.
• Bake for about 20 minutes or until they are firm around the edges but a bit soft in the center. A toothpick inserted into the center of a scone will come out clean. Cool on a wire rack.
• Mix the glaze ingredients together in a bowl. Drizzle on top of the scones (optional).
• Enjoy!

TRIPLE CHOCOLATE SCONES WITH PEANUT BUTTER GLAZE

Steps:

• Preheat oven to 400 F. Line a baking sheet with parchment paper. Add the milk chocolate, cocoa powder and sugar to the bowl of your food processor. (You'll need a fairly big food processor - mine is 14 cups. If yours is smaller, I might switch to a stand mixer after grinding the chocolate.) Pulse until the chocolate is finely ground. Check the consistency of the mixture after every few pulses- overprocessing will cause the chocolate to melt. Add the flour, baking powder and salt to the food processor and pulse 5 or 6 times to mix completely. Add the butter cubes and pulse until the mixture resembles coarse meal, about 10-12 pulses. Add the bittersweet chocolate to the bowl (don't pulse to incorporate yet). In a measuring cup combine the egg and milk and use a fork to break up the egg and incorporate. Add this mixture to the food processor and pulse 3 or 4 times to incorporate in the dough. The dough will not have come together completely yet, that's fine. Turn the dough out onto a lightly floured work surface. Fold it over on itself a few times to bring it together. Divide the dough into 3 equal pieces. Shape each into a 5-inch disk. Cut each disk into 4 wedges. Transfer the scones to the prepared baking sheet, leaving about 1 1/2 inches between them. (I froze mine for about 15 minutes here, just to be sure the ingredients were cold and the scones would maintain their shape, but you don't have to.) Bake for about 15 minutes, or until the scones have risen and are slightly firm to the touch on top. To make the glaze: Combine the peanut butter and butter in a small saucepan and set over medium-low heat. Whisking frequently, cook until the mixture is melted and smooth. Remove the pan from the heat and add the confectioners' sugar and vanilla. Whisk until smooth and combined, then gradually add the milk until you reach a thick, but pourable, consistency for glazing. Drizzle over the scones and allow to set.

TRIPLE CHOCOLATE SCONES

Steps:

• 1. Add the flour, baking powder, and salt and pulse five to six times to mix thoroughly. Add the butter and pulse until it is finely mixed in and the mixture resembles cornmeal, ten to twelve pulses. Add the bittersweet chocolate chunks to the bowl.
• 2. Quickly whisk the egg and milk together and add to the bowl. Pulse three or four times rapidly, until all is thoroughly incorporated but the dough doesn't form a ball.
• 3. Invert the bowl onto a floured work surface and carefully remove the blade. Fold the dough over on itself several times to give it a final mixing. Use a bench scraper or a knife to divide the dough into three equal pieces. Pat each piece of dough into a disk about five inches in diameter.
• 4. Use a floured bench scraper or a knife to cut each disk into four wedges. Arrange the scones on the prepared pan, keeping them about 1 1/2-inches apart all around.
• 5. Bake the scones until they are well risen, firm to the touch, and the topping is deep golden color, about 15 minutes. Serve immediately after they are baked. I like to serve them with softened butter, whipped cream, or you can leave them plain.
• 6. To freeze scones, double wrap in plastic wrap and when ready to serve, defrost and reheat in the oven at a low temperature for five minutes.

TRIPLE CHOCOLATE SCONES

Steps:

• Preheat your oven to 375F. Lightly grease a baking sheet, or line it with parchment.
• To make the scones: In a large mixing bowl, blend the flours, cocoa, espresso powder, sugar, baking powder, baking soda, and salt together thoroughly.
• With a pastry blender, pastry fork, a mixer or, most easily, your fingertips, work in the butter until the mixture is unevenly crumbly. 4) Stir in the chocolate chips.5) Whisk together the vanilla, egg, and milk or whey.6) Add the liquid ingredients to the dry ingredients, stirring until the mixture is evenly moist. If you're using milk rather than whey, you may need to add an additional 2 to 3 tablespoons, to make the dough come together. 7) Mix 3 tablespoons confectioners' sugar with 1 teaspoon cocoa powder, and sprinkle it on your parchment-lined (or lightly greased) baking sheet. You're using this sugar mixture in place of the usual flour, to keep the scones from sticking to the pan as you shape them.8) Divide the dough in half, and place the two pieces onto the baking sheet. Pat them gently into two 6" circles, each about 3/4" thick.9) Cut each circle into 6 wedge-shaped pieces with a bench knife or bowl scraper (or sharp knife), pressing down firmly without sawing. You'll find it easier if you dip your cutter in flour after each cut. Make sure you press it into the dough quickly, without twisting or sawing. This shears the dough cleanly rather than pressing it together, which allows the scones to rise higher.10) Bake the scones for 18 to 23 minutes, until they lose their moist look, and a cake tester inserted into the center of one comes out clean; or with just a smear of chocolate from a melting chip.11) Remove the scones from the oven, and transfer them to a rack to cool.12) To make the glaze: Place the chocolate chips and half & half or creamer in a microwave-safe bowl or small saucepan. Heat in the microwave (or over low heat) until the cream is very hot. Remove from the heat, and stir until the chips melt, and the mixture is smooth.13) Drizzle/spread the glaze over the cooled scones.Yield: 12 scones.