Monday, February 18, 2013

Double Chocolate Chip Scones


I believe that hard work and dedication pays off.

I believe that there is nothing in the world that can replace a supportive family and good friends.

I believe that chocolate makes everything better.


I suppose I'm close to what one may call a "choco-holic." I'm addicted to fun size Kit Kats and I swoon over chocolate covered pretzels. If I can have my coffee with mocha swirl, my day is instantly better. Oh, and chocolate doughnuts? Let's not even go there.


It seems to me that this love for chocolate is what led to these Double Chocolate Chip Scones. There is not only one but two types of chocolate chips in these delicious breakfast babies. And because I can't leave well enough alone, I drizzled a chocolate glaze on top. These plus a hot cup of coffee plus a cozy couch and a warm blanket equal total breakfast bliss.


They start with a fairly simple scone recipe. A bit of flour, salt, baking powder, and sugar. Unsalted butter is cut in to form a course crumble. Cue mini semi-sweet chocolate chips and dark chocolate chunks (this is where chocolate overload commences). Finally, wet ingredients (that is, a faux buttermilk and an egg) combine with dry ingredients and we are that much closer to a dynamite homemade breakfast.


The phrase "faux buttermilk" may have you lifting an eyebrow and calling me crazy, but this is such a lifesaver. On a regular basis, do you have buttermilk in your fridge? I don't, but it takes things to the next level. And so the fact that there are ways to fake it is excellent for your basic home cook. I do mine by vigorously whisking together one cup of cold milk with 1 and 3/4 teaspoon cream of tartar. I've also heard it can be done with milk and vinegar!


I think there is something special about taking the time on a Saturday or Sunday morning to make something delicious for breakfast. Monday through Friday can be tough, so we need to treat ourselves!


These scones are divine. They are soft and flaky on the inside with a golden brown crust on the outside. The bursts of chocolate chips are sweet and melty. And a chocolate glaze is made with coffee, cocoa powder, and powdered sugar for a lovely finish. Are you worth it? YES. So keep scrolling for the recipe!



Here's what you need for Double Chocolate Chips Scones:

The Scones

3 cups all purpose flour, sifted
3 tablespoons granulated sugar
4 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 sticks unsalted butter, cut into cubes and chilled
1/4 cup mini chocolate chips (semi-sweet)
1/4 cup dark chocolate chunks (or chips)
3/4 buttermilk (or faux buttermilk, above, plus more for brushing the tops)
1 large egg

The Glaze

1 cup powdered sugar
1 tablespoon strong coffee, chilled (just steal a bit from your morning pot)
2 tablespoons cocoa powder
1 tablespoon or more milk (add more until the right consistency)

Here's what you do:

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Using a pastry cutter, cut the butter into the dry ingredients until fully incorporated. The butter should break down into pea-sized pieces (say that 5 times fast).

Fold in the chocolate chips, working fast so as not to melt the butter.

Whisk together the buttermilk and egg and pour, all at once, into the dry ingredients. Stir together with a fork until no dry flour remains. Turn the dough out onto a lightly floured surface and knead just until the mixture starts to firm up and becomes less crumbly (about 4 to 5 times). Shape the dough into a round disk about 2 inches tall and transfer to the baking sheet.

Use a very sharp knife to cut the dough into 8 pieces, like a pizza. Do not pull the pieces apart, but be sure to cut all the way through. Brush the tops with a bit more buttermilk. Bake for 15 minutes until the tops and sides are golden brown and the center is no longer moist. Set aside to cool.

Make the glaze by combining all ingredients in a small bowl until thick but drippy. Use the tips of the fork to drizzle the glaze on top of the cooled scones. Enjoy with coffee. These will last about 2 days stored in an airtight container (they will get dryer the longer they sit, best served the day they are made).


Note: Basic scone recipe adapted from Joy the Baker

3 comments:

  1. Replies
    1. Thanks! They were pretty tasty--leftovers didn't last long around my house. Hope you give them a try :-)

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  2. Just made these and I'm debating having them for dinner. Can't wait until tomorrow! Yums!!!

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