Triple Chocolate Scones Recipe
This recipe for Triple Chocolate Scones is so good! It’s really packed with chocolate so I would recommend this one as more of a snack with tea and coffee than breakfast. Although, I must admit, we’ve done both. Coffee lovers in particular will enjoy these scones with a cup of good, strong coffee! There is espresso powder included in this recipe. I subbed in instant coffee granules with easy success. However, you will not taste a coffee flavor; it just brings out the chocolate.
It’s only slightly more time-consuming than the other scones recipes I’ve shared only because there are a few extra ingredients to measure and mix in–and a glaze to make if you so desire. Still, it’s pretty quick to fix, especially if you have made scones in the past a number of times. It’s a lot easier to shape them quickly after you’ve had some practice. If you find that your scones keep sticking, make sure you evenly sprinkled on the powdered sugar mixture. Work quickly to shape the scones.
We have skipped the glaze for the scones. We really like them plain (I know, we are surprised too) so I’ve never even made it! Still, I’ll include it in the Triple Chocolate Scones Recipe located below so you have it if you need it. As glaze recipes go, it sounds really good. Maybe I will make it…one of these days! If you are on Pinterest, consider making a separate board to include “must try” recipes or scones recipes, like this one! It helps you keep straight the things you don’t want to accidentally lose.
Triple Chocolate Scones Recipe
Triple Chocolate Scones Recipe
Our youngest, age 5, still asks for this one by name.
Ingredients
Scones
- 2 Cups Flour
- 2/3 Cup Whole Wheat Flour
- 1/3 Cup Dutch-Process Cocoa
- 1/2 teaspoon Espresso Powder, Optional (I used Instant Coffee Granules)
- 1/2 Cup Sugar
- 1 Tablespoon Baking Powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 Cup Cold Butter, Chunked
- 1 1/2 Cups Semisweet or Bittersweet Chocolate Chips
- 1 teaspoon Vanilla Extract
- 1 Egg
- 3/4 Cup Milk (use 2-3 extra Tablespoons if needed)
Glaze
- 2/3 Cup Semisweet or Bittersweet Chocolate Chips
- 1/4 cup Half & Half or Liquid Coffee Creamer (I used Milk)
Instructions
- 375* oven. Grease or line a baking sheet with parchment paper. Set aside.
- In large bowl, combine Flours, Cocoa, Espresso Power (if using), Sugar, Baking Powder, Baking Soda, and Salt.
- Cut in Butter until the mixture is crumbly.
- Mix in Chocolate Chips.
- Combine Vanilla Extract, Egg, and Milk, then stir into the dry ingredients. Stir until moistened.
- Combine 3 Tablespoons Powdered Sugar and 1 teaspoon Cocoa Powder and sprinkle on prepared baking sheet. It takes the place of flour, traditionally used to keep the baked goods from sticking.
- Dividing the dough in half, plop two pieces onto the baking sheet, and pat out into two 6" circles, 3/4" thick.
- Slice each circle into six wedges.
- Bake 18-23 minutes or until a tester comes out clean.
- Remove from oven and cool on wire rack.
Glaze
- Heat creamer and melt chocolate chips into it. Stir until smooth.
- Drizzle over cooled scones.
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