Great for breakfast or dessert, these scones are quick to whip up and always impress. I made them this morning to bribe friends into helping me with a project I am working on and they were a hit!
Chocolate Chocolate Chip Scones
2 1/4 cups flour
3 tbsp cocoa powder
1/2 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/4 sticks butter, cold and cut into small pieces
6 oz semi-sweet chocolate chips
1 egg yolk
1/2 cup heavy cream
Line a baking sheet with parchment and set aside.
In a food processor, combine the first six ingredients just until mixed. Add the butter and process only until incorporated. There should still be some large pea sized pieces of butter. Add chocolate and process only until combined.
Whisk together the whole egg and cream. Add egg mixture to food processor and combine just until the dough comes together.
Turn out the dough onto a lightly floured surface and seperate into 6 pieces. Form into 3×3″ squares. If dough is not still cold to the touch, place squares in the refrigerator for 20 minutes. If dough is cold, place on cookie sheet about 3 inches apart.
Preheat oven to 375 degrees. In a small bowl, lightly whisk the egg yolk and 1 tbsp of heavy cream. Using a pastry brush, brush mixture over the top of the scones. Dust with sanding sugar if you like.
Bake scones for 20-25 minutes or until a toothpick inserted in the middle of one comes out clean.
Remove from oven and let cool for a few minutes before serving to prevent them from crumbling apart.