Triple Chocolate Scones- Decadent Rich Easy Recipe

ByAvery

Triple Chocolate Scones: if that phrase doesn’t immediately send a delicious shiver down your spine, prepare for it to after this. We all have our comfort foods, those baked delights that wrap us in a warm hug, and for me, there’s nothing quite like a perfect scone. But when we elevate a classic to the realm of the extraordinary, like these Triple Chocolate Scones, it becomes a culinary event. Why do we adore scones? It’s the delicate crum extractb, the slight crisp on the exterior, and the satisfying chew that makes each bite a joy. What truly sets these Triple Chocolate Scones apart is the sheer decadence: a trifecta of chocolatey goodness that will satisfy even the most ardent cocoa lover. Get ready to experience chocolate bliss like never before!

Triple Chocolate Scones

Triple Chocolate Scones

Get ready to indulge your deepest chocolate cravings with these incredibly decadent Triple Chocolate Scones. These aren’t just any scones; they’re a symphony of rich cocoa, molten chocolate chunks, and a luscious chocolate glaze that will have you reaching for a second (or maybe even a third!). Perfect for a weekend brunch, a special treat, or simply when you need a serious chocolate fix, these scones are surprisingly straightforward to make. We’re talking tender, crum extractbly goodness packed with triple the chocolate power. Let’s dive in and create something truly delicious!

Ingredients:

  • 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
  • 1/3 cup (27g) unsweetened natural or Dutch-process cocoa powder
  • 1/2 cup (100g) granulated sugar
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
  • 1/2 cup + 1 Tablespoon (135g/ml) heavy cream, cold
  • 1 large egg, cold
  • 1 and 1/2 teaspoons pure vanilla extract
  • 6 ounces (170g) semi-sweet chocolate, coarsely chopped*
  • 1 cup (120g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 2 Tablespoons (30g/ml) water (black coffee works too!)
  • one 4-ounce (113g) bar semi-sweet chocolate, coarsely chopped*.

    • Making the Triple Chocolate Scones

    This recipe is broken down into a few key stages, starting with preparing the dry ingredients and cutting in the cold butter, which is crucial for achieving that signature scone texture.

  • Prep Your Dry Ingredients and Butter: In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, ground cinnamon, and salt. It’s important to thoroughly combine these dry ingredients to ensure even distribution of leavening agents and flavor. Now, for the butter. Grate your frozen unsalted butter directly into the dry ingredients using a box grater. This is a key step for tender scones. You want small, pea-sized pieces of butter distributed throughout the flour mixture. Avoid overmixing or letting the butter melt. You can also use a pastry blender or your fingertips to quickly cut the butter into the flour until it resembles coarse crum extractbs with some larger, pea-sized pieces remaining. This is exactly what we want – these little pockets of butter will create steam during baking, resulting in flaky layers.
  • Combine Wet Ingredients and Form the Dough: In a separate medium bowl, whisk together the cold heavy cream, cold large egg, and 1 and 1/2 teaspoons of pure vanilla extract. Make sure the egg and cream are nice and cold, as this helps maintain the coldness of the butter in the dry ingredients. Pour this wet mixture into the bowl with the dry ingredients and butter. Gently mix with a fork or a spatula until just combined. Be careful not to overmix. Overmixing will develop the gluten in the flour, leading to tough scones. It’s okay if there are still a few dry spots; the chocolate chunks will help bring it all together.
  • Add the Chocolate and Shape the Dough: Now for the stars of the show! Gently fold in the 6 ounces of coarsely chopped semi-sweet chocolate. Again, handle the dough as little as possible. The goal is to evenly distribute the chocolate without overworking the dough. Once the chocolate is incorporated, turn the dough out onto a lightly floured surface. Gently pat the dough into a rough circle about 3/4 to 1 inch thick. Don’t knead the dough. Just press it into shape. Using a sharp knife or bench scraper, cut the circle into 8 equal wedges, like cutting a pizza. You can gently separate the wedges a little if you like.
  • Bake the Scones: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. Carefully transfer the scone wedges to the prepared baking sheet, leaving a little space between each one. Bake for 18-22 minutes, or until the scones are puffed up, firm to the touch, and the edges look set. You can test for doneness by gently pressing the top of a scone – it should spring back slightly. The aroma of baking chocolate will fill your kitchen, a sure sign of deliciousness to come! Let the scones cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This is important, as they will be very delicate right out of the oven.
  • Prepare the Chocolate Glaze and Finish: While your scones are cooling, prepare the luscious chocolate glaze. In a small bowl, whisk together the confectioners’ sugar, 1 teaspoon of pure vanilla extract, and the 2 tablespoons of water (or black coffee for an extra depth of flavor – trust me on this!). If the glaze is too thick, add a tiny bit more water, a teaspoon at a time, until it reaches a drizzly consistency. If it’s too thin, add a little more confectioners’ sugar. Once the scones are completely cool, you can either dip the tops into the glaze, or use a spoon or a piping bag to drizzle the glaze over the scones. For an extra touch of indulgence, immediately after drizzling the glaze, sprinkle the still-wet glaze with the remaining 4-ounce bar of coarsely chopped semi-sweet chocolate. The warmth of the scones will slightly melt the chocolate, creating beautiful, tempting flecks.

    • Enjoy these Triple Chocolate Scones warm or at room temperature. They are truly a chocolate lover’s dream!

    Triple Chocolate Scones

    Conclusion:

    There you have it – a truly decadent Triple Chocolate Scones recipe that’s surprisingly achievable for any home baker. These scones are a symphony of rich chocolate flavors, with a tender crum extractb that melts in your mouth. The combination of cocoa powder in the dough, chocolate chips throughout, and a luscious chocolate glaze makes them an absolute dream for any chocolate lover. Whether you’re looking for a special weekend treat, a crowd-pleasing dessert for a gathering, or simply want to indulge your sweet tooth, these scones are guaranteed to impress.

    Serve them warm with a dollop of whipped cream or a side of fresh berries to balance the richness. For variations, consider adding a pinch of sea salt to the dough or glaze for a delightful sweet-and-salty contrast. You could also stir in a handful of chopped nuts like pecans or walnuts for added texture. I truly encourage you to give this Triple Chocolate Scones recipe a try – I’m confident it will become a favorite in your baking repertoire!

    Frequently Asked Questions:

    Why are my scones tough?

    Tough scones are often a result of overmixing the dough, which develops the gluten too much. It’s important to mix the ingredients until they are just combined. Don’t overwork the dough when you’re bringin extractg it together or patting it into shape. Gentle handling is key for a tender scone.

    Can I make these scones ahead of time?

    Yes, you can! You can prepare the dough and cut the scones, then store them on a baking sheet in the refrigerator for up to 24 hours before baking. You can also bake them and store them in an airtight container at room temperature for up to 2 days. Reheat them gently in a low oven for a few minutes to refresh them.

    Triple Chocolate Scones

    Triple Chocolate Scones

    Indulgent scones packed with three types of chocolate for a decadent treat.

    Prep Time
    20 Minutes

    Cook Time
    20 Minutes

    Total Time
    40 Minutes

    Servings
    8 scones

    Ingredients

    • 1 and 2/3 cups (209g) all-purpose flour
    • 1/3 cup (27g) unsweetened natural or Dutch-process cocoa powder
    • 1/2 cup (100g) granulated sugar
    • 2 and 1/2 teaspoons baking powder
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
    • 1/2 cup + 1 Tablespoon (135g/ml) heavy cream, cold
    • 1 large egg, cold
    • 1 and 1/2 teaspoons pure vanilla extract
    • 6 ounces (170g) semi-sweet chocolate, coarsely chopped
    • 1 cup (120g) confectioners’ sugar
    • 1 teaspoon pure vanilla extract
    • 2 Tablespoons (30g/ml) water
    • one 4-ounce (113g) bar semi-sweet chocolate, coarsely chopped

    Instructions

    1. Step 1
      Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
    2. Step 2
      In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, cinnamon, and salt.
    3. Step 3
      Cut in the frozen butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces.
    4. Step 4
      In a separate small bowl, whisk together the heavy cream, egg, and 1 and 1/2 teaspoons vanilla extract. Pour this wet mixture into the dry ingredients and mix until just combined. Gently fold in the 6 ounces of chopped semi-sweet chocolate.
    5. Step 5
      Turn the dough out onto a lightly floured surface. Pat into a 3/4-inch thick round. Cut into 8 wedges. Place scones on the prepared baking sheet.
    6. Step 6
      Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
    7. Step 7
      While the scones are baking, prepare the glaze. In a small bowl, whisk together the confectioners’ sugar, 1 teaspoon vanilla extract, and water until smooth. Stir in the 4-ounce chopped semi-sweet chocolate until melted and incorporated.
    8. Step 8
      Once the scones are out of the oven, let them cool slightly on the baking sheet. Drizzle the chocolate glaze over the warm scones.

    Important Information

    Nutrition Facts (Per Serving)

    It is important to consider this information as approximate and not to use it as definitive health advice.

    Allergy Information

    Please check ingredients for potential allergens and consult a health professional if in doubt.

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