Description
Delicious Chocolate Scones for a Cozy Breakfast Treat
Ingredients
Scale
- 2 cups All-Purpose Flour (Substitute with gluten-free flour blend for gluten-free version.)
- 1/2 cup Unsweetened Cocoa Powder (Ensure it’s unsweetened to control overall sweetness.)
- 1/2 cup Granulated Sugar (Can be replaced with coconut sugar or another sweetener.)
- 1 tablespoon Baking Powder (Acts as a leavening agent.)
- 1/2 teaspoon Salt (Essential for taste.)
- 1/2 cup Unsalted Butter (Use very cold for best results.)
- 1 large Egg (Can substitute with a flax egg for vegan option.)
- 1/2 cup Heavy Whipping Cream (Substitute with whole milk, but results may differ.)
- 1 cup Mini Chocolate Chips (Swap with dark chocolate for richer taste.)
- 1/2 cup Chocolate Chips (Melt for drizzling.)
Instructions
- Preheat your oven to 425°F (220°C).
- Combine the all-purpose flour, cocoa powder, granulated sugar, baking powder, and salt in a large bowl.
- Cut in the cold unsalted butter until the mixture resembles pea-sized crumbs.
- In a separate bowl, whisk together the egg and heavy whipping cream. Gradually pour into the flour mixture, combining gently.
- Fold in the mini chocolate chips.
- Divide the dough in half, and shape each half into circles about ½-¾ inch thick. Cut each circle into 6 triangles.
- Transfer the cut scones onto a lined baking sheet. Brush with egg wash or cream.
- Chill the shaped scones in the refrigerator or freezer for 5-10 minutes.
- Bake for 12-15 minutes, or until lightly browned.
- (Optional) For a drizzle, melt additional chocolate chips and drizzle over cooled scones.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 200
- Sugar: 9 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
Keywords: Chocolate Scones