Double Chocolate Scones with Vanilla Bean Glaze
These Double Chocolate Scones are rich, tender, and incredibly easy to make. The dough comes together in about 10 minutes, creating scones with a soft, cake-like texture and deep chocolate flavor. Finish with a vanilla bean glaze for the perfect bakery-style breakfast treat.
Servings: 16 mini scones
Calories: 167kcal
Equipment
Ingredients
For the Scones
- 2 cups pastry or all-purpose flour
- ½ cup granulated sugar
- ¼ cup unsweetened dark cocoa powder
- 1 Tbsp baking powder
- ½ tsp kosher salt
- 8 Tbsp unsalted butter frozen, grated (see note below)
- ½ cup + 1 Tbsp heavy cream divided
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- ½ - ¾ cup chocolate chunks or chocolate chips
For the Icing
- 1 cup confectioner's sugar
- 1 tsp pure vanilla extract
- 2 Tbsp milk, any kind
Instructions
- Prepare the sheet pan. Preheat oven to 375°F / 190*C. Line a baking sheet with parchment paper.
- Prepare dough. In a large bowl, sift together 2 cups flour, ½ cup sugar, ¼ cup cocoa powder, 1 Tbsp baking powder, and ½ tsp salt. Add 8 Tbsp grated butter, then stir to evenly coat.
- Combine wet and fry ingredients. In a small bowl, whisk together ½ cup heavy cream, 1 egg, and 1 tsp vanilla extract. Pour into flour mixture and stir until a dough begins to form (it will be very crumbly and look dry). Knead with your hands for about 1 minute until the dough becomes a little more smooth. Add chocolate chunks and knead until combined and the liquid has been absorbed into the flour.
- Roll out the dough. Gently press or roll dough out into a 6 x 10-inch 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.
- Chill before baking. Transfer scones to baking sheet leaving about 1 inch in between. Refrigerate formed scones for 15 minutes or place in a freezer for 5 minutes. You want the butter and scone dough as COLD as possible. Just before baking, brush a small bit of reserved heavy creamy on top of each scone.
- Bake. Bake for 15 minutes, or until a toothpick placed in the center of the scone comes out clean. Be careful not to over bake! Scones will firm up as they sit. Let scones cool for about 5 minutes, then transfer to a wire rack to cool completely.
- Make the icing. While scones are cooling, make icing. Place 1 cup confectioner’s sugar and 1 tsp 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 sets.
Notes
- Frozen grated butter: Freeze 1 stick (8 Tbsp) unsalted butter for at least 30 minutes, then grate on a box grater. Use immediately or return to the freezer until needed.
- Freeze unbaked scones: Arrange shaped dough on a parchment-lined sheet pan and freeze 1 hour. Transfer to a freezer-safe container or bag. Bake from frozen, adding a few extra minutes to the bake time.
- Freeze baked scones: Cool completely, drizzle with glaze, then freeze on a sheet pan for 1 hour. Wrap individually or store in a freezer-safe airtight container.
- To thaw: Defrost overnight in the refrigerator, or microwave baked scones in 30-second bursts until warmed through.a
Nutrition
Calories: 167kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 161mg | Potassium: 117mg | Fiber: 2g | Sugar: 5g | Vitamin A: 257IU | Calcium: 64mg | Iron: 1mg
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