Double dark chocolate chunk scones
Double dark chocolate chunk scones. Are these breakfast or dessert? I say YOU DO YOU.
We are not ones to judge here in the Well Seasoned household, as we eat second breakfast almost daily.
If you follow me on Instagram (and if not, you should), you know that I am all about honesty regarding my baking fails, which are many.
My first batch of scones came out overall too large — they were tall, heavy, and oversized. So I made them again with a few tweaks and, lo and behold, apparently practice makes… damn near close to perfect.
The problem is that I was jotting down notes on a loose piece of paper (so unlike me, I am usually attached to my recipe notebook!) and then either lost it or threw it away. Total eye roll, but I ended up baking a third batch the same day because, hello, I’m a tired mom who forgets literally everything unless I write it down.
That’s a lot of scones.
On the plus side, I was able to experiment with two different flours. I recently received some products from Bob’s Red Mill and was blown away by their pastry flours, in particular. Both the unbleached white and whole wheat are leagues above everything else I’ve used. Like, there was a very noticeable difference in texture. While they provided the product, they did not pay me to say this — I just really love their brand. Definitely check out the rest of their product line (Whole Foods, Target, Amazon, Walmart).
Yeah. These double dark chocolate chunk scones were totally worth 3 batches in one day.
Double dark chocolate chunk scones
For the scones
- 2 cups unbleached white pastry flour such as Bob's Red Mill, (can substitute plain AP flour)
- ¼ cup sugar
- ¼ cup unsweetened dark cocoa powder
- 1 Tbsp baking powder
- ½ tsp kosher salt
- 6 Tbsp ¾ stick cold, unsalted butter, (cut into cubes)
- 1 large egg
- ½ cup heavy cream
- ½ - ¾ cup chocolate chunks
For the icing
- 1 cup confectioner's sugar
- 1 tsp pure vanilla extract
To make the scones
- Preheat oven to 375 F. Line a baking sheet with silpat or parchment paper.
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, and salt. Add butter, then using your hands crumble into small pea-sized pieces.
- In a small bowl, whisk together egg and heavy cream. Pour into flour mixture and stir until a dough begins to form (it will be very crumbly). Knead with your hands for about 1 minute until the dough becomes a little more smooth. Add chocolate chunks and knead until combined.
- Roll dough out into a 6” x 10” rectangle. Using a knife or pastry cutter, cut the dough once horizontally and once vertically to create 4 equal rectangles. Make 2 more vertical cuts (one on each side of the center) to create 8 equal squares. Cut each square into 2 triangles — you should have 16 equal wedges.
- Transfer scones to baking sheet leaving about 1 inch in between. Bake for 15 minutes, 15 minutes, or until a toothpick placed in the center of the scone comes out clean. Do not over bake. Let scones cool for about 5 minutes, then transfer to a wire rack to cool completely.
To make icing
- While scones are cooling, make icing. Place confectioner’s sugar and vanilla in a small bowl, then milk 1 tablespoon at a time, whisking to combine, until desired consistency is reached. Less is more — the less liquid you use, the better the icing will firm up once it cools.
*The products in this post were provided by Bob’s Red Mill. All thoughts and opinions are my own. Thank you for supporting the brands that make Well Seasoned possible!