Triple Chocolate Scones Recipe
Monday, November 4, 2019
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Sweet Triple Chocolate Scones and hot cup of low square measure a delicious thanks to begin any day. These soft and tender chocolate scones square measure an appropriate thanks to relish brownies for breakfast.
It took USA years and years to convert our youngsters that breakfast very is that the most vital meal of the day. Our youngest 2 wouldn't eat breakfast before attending to college once they were younger.
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| Triple Chocolate Scones Recipe |
I would even try to entice them with these Chocolate Dipped Cannoli Cupcakes, but it did not help much.
Some of their favorite after school snacks were these Delicious Chocolate Raspberry Cake, Yummy Oreo Cheesecake Bites, and Almond Tea Cakes With Wild Blueberry Jam.
INGREDIENTS:
- 2 cups flour
- 1/2 cup cocoa powder
- 1/3 cup brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup cold butter
- 1 cup miniature chocolate chips
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 1/2 cup dark chocolate melts
INSTRUCTIONS:
- Preheat oven to 400 degrees.
- In a large mixing bowl, stir together the flour, cocoa powder, sugar, baking powder, baking soda, salt, and cinnamon.
- Add the cold butter and cut in with a fork or pastry blender until it is coarse crumbs. Stir in the mini chocolate chips. Make a hole in the center of the flour mixture.
- Whisk together the egg, vanilla, and buttermilk. Pour into the center of the flour and stir until a dough comes together. Do not over work the dough.
- DIvide the dough into 2 equal parts. Place each ball on a baking sheet.
- With floured hands, shape each ball into a 6 inch circle. Cut each circle into 6 wedges. Refrigerate the dough for 15-30 minutes, then bake for 18 minutes. Let cool on a wire rack.
- Place the dark chocolate melts in a microwave safe bowl. Heat for 30 seconds. Stir and repeat until melted and smooth. Do not over heat.
- Place the melted chocolate in a plastic bag with the tip cut off. Drizzle over the tops of the scones. Store in a tightly sealed container on the counter for 2-3 days.