I recently made some Sweet Honey Scones (they’re awesome btw, you should try them) and I was still in the mood for scones, but also really in the mood for chocolate.
This was my solution.
And a pretty darned great one, if I do say so myself.
These Triple Chocolate Iced Scones are thick and crumbly like a biscuit, but moist too and so very chocolatey.
I’ve been eating these for breakfast and dessert.
I love versatility. ;)
They’re freshest within the first 2 or 3 days, but that shouldn’t be a problem. They are SO easy to eat.
Oh, and the “triple” in the name comes from them being chocolate scones with chocolate chips throughout and topped by a decadent chocolate icing. *drools*
Getting set up.
After you mix together the dry ingredients, you’ll cut in the cold butter.
Then comes the cream and vanilla (yum!) and the chocolate chips.
Looks good once it all comes together, no?
Knead it gently to pull it together. Overworking the dough will make it tough.
And sprinkle some cocoa powder instead of flour over your work surface to keep it from sticking.
Shape the dough with your hands into a circle or a square.
A circle will make 8 large wedges. The squares above come in a count of 16, but as you can see in the photo below, I further cut these squares down by slicing them diagonally to make small triangles.
Which made it easier to eat two or three or four at a time…….
The dough is just slightly sticky enough that you may have to reshape it after cutting, especially if you use a pizza cutter like I did.
But that’s okay. They reshape easily with your fingers. Just press the dough where you want it to go.
The icing is optional, technically, but such a nice touch.
Just blend the cocoa powder and powdered sugar and stir in a little vanilla and water until you’ve got smooth ribbons of chocolate easily dripping from your fork in thin ribbons.
The baked scones, pre-icing.
Try not to over bake them or the bottoms will burn. The bottoms will be a little darker than the rest anyway, but keep an eye on them towards the end.
They’ll be done when they look puffy and solid, and there’s no indent left behind when you touch the top with your finger.
How wonderful do these things look covered in icing??
Cover your work space with waxed paper or something similar to catch the drips of icing.
To decorate your scones like this, scoop the fork into the icing and then wave it back and forth over the scones to drizzle them generously with the liquid yummy-ness.
Let the icing dry completely before storing. I usually let things like this sit for at least an hour (or more) to make ultra-certain that the icing is hardened all the way through and won’t get smooshed when I stack them in a container.
Triple Chocolate Iced Scones
2 1/4 cup flour
1/4 cup dark brown sugar
1/3 cup cocoa powder
2 ½ teaspoons baking powder
1/4 teaspoon salt
1/2 cup (one stick) cold unsalted butter, sliced
1 teaspoon vanilla
1 cup heavy whipping cream
1/2 cup miniature semi-sweet chocolate chips
1 cup powdered sugar
1 tablespoon cocoa powder
1/8 teaspoon vanilla
2 to 3 tablespoons water
Preheat the oven to 400°F (200°C).
Whisk together flour, sugar, cocoa powder, baking powder, and salt. Use a pastry cutter or two knives to cut the cold butter into the flour mixture until it resembles large crumbs.
Add the cream and vanilla to the dry mixture and stir until just moistened. Add the chocolate chips. Knead it gently with your hands to pull it all together. Do not overmix.
Sprinkle a little cocoa powder over your work surface, and shape the dough with your hands into a circle or square about 8 inches across and one inch high. Cut the circle into 8 large wedges or cut the square into 16 smaller squares. If you’d like mini triangles, as shown in the photos, cut the 16 squares in half diagonally to make 32 pieces. Place them an inch apart on a baking pan lined with parchment paper.
Bake for 12 to 15 minutes or until the dough is set and leaves no indent when you touch the top. Let rest on pan for two minutes then transfer to a cooling rack.
Make the icing by mixing the powdered sugar and cocoa powder with a fork. Add the vanilla and 2 tablespoons of water and stir well. Continue adding water a teaspoon at a time until the icing smoothly drips from the fork in thin ribbons. Drizzle the icing over the completely cooled scones.
To print the free PDF of the recipe click here: