Tender Triple Chocolate Scones
Yo people. I believe this is the very first triple chocolate recipe to ever be posted on the blog. SAY WUT. DAS CRAY. Like what have I been waiting for. The more chocolate the better.
Come to think of it, this could actually be considered a quadruple chocolate scone recipe. Cuz we’ve got cocoa powder. In the scones. And chopped milk chocolate. In the scones. And chopped white milk chocolate. In the scones. And melted chocolate. Milk and white milk. Drizzled on top. Wait. Hold on. Maybe these are quintuple chocolate scones!!
Okay then. Tender quintuple chocolate scones. Are what I’ve got for you today. I’m not changing the title.
So what makes these triple (or quintuple) chocolate scones so tender? Heavy cream. There’s absolutely no butter inside these scones. Which is cray. Because usually, the signature scone ingredient and method is cold butter that’s blended/grated/crumbled into the dough to produce visible flaky, crispy, buttery biscuit layers.
But these chocolate scones. Use heavy cream instead. So you get all the richness and fattiness of butter, but in liquid form. And the result is a scone that’s much lighter, softer, and more tender than your typical dense, flaky scone. Think of the texture as a cross between a cookie and a cake. Best of both worlds.
Both have their merits. The crispy and the tender. But today we’re going soft.
We already discussed all the chocolate goodness going down in these scones: the cocoa powder, the chopped chocolate, and the chocolate drizzle.
So. Picture a scone. A soft and light scone. One that’s lightly sweetened. With an added chocolate depth and richness. That has hunks of milk chocolate and white milk chocolate dispersed throughout its interior. And hot melted chocolate drizzled atop it.
Excuse me, I’m salivating.
Also. These triple chocolate scones are super easy to make. Especially since there’s no butter in ‘em. Which means you just mix together the dry ingredients and the chopped chocolate, pour in the heavy cream and vanilla extract, stir everything together until moistened, and voila, scones all ready to be sliced and baked.
Life hack: Brush those scones with some melted butter before baking. This way, you’ll still get that delicious buttery flavor, even if we don’t got dat butter inside the actual scones.
Easy and quick. Soft and tender. Crumbly and melt-in-your-mouth. Rich and chocolatey. Hearty and comforting.
Tender triple chocolate scones, you round off January beautifully.
Tender Triple Chocolate Scones
Yield: 16 large scones
3 cups packed flour
1/2 cup granulated sugar
1/2 cup cocoa powder
4 teaspoons baking powder
1/2 teaspoon salt
2/3 cup chopped milk chocolate
2/3 cup chopped white milk chocolate
2 cups cold heavy cream
2 teaspoons vanilla extract
-2 tablespoons butter, for brushing
-Few ounces milk and white milk chocolate, for drizzling
1. Preheat oven to 375 F. Line two baking sheets with parchment paper.
2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder, and salt. Mix in chopped chocolates.
4. Make a well in the center of the dry ingredients and pour in the chilled heavy cream and vanilla extract. Stir everything together until ingredients are just moistened (you don't want to over mix these).
5. Dump dough out onto floured work surface. Knead for a minute until everything is just incorporated and then divide dough into 2 equal portions. Flatten each portion into an 8” disk, then slice each disk into 8 triangles.
6. Space scones evenly onto prepared baking sheets. Melt butter and brush the tops with it. Bake scones for 20-23 minutes, until bottoms are browned and dry.
7. Melt milk and white chocolates separately and drizzle each over the scones in diagonal lines. If chocolate is too thick to drizzle, stir a bit of coconut oil into the melted chocolate to thin it out. Scones are best the day they’re baked.
