Triple Chocolate Scones

Triple Chocolate Scones puts baking powder, baking soda and salt at the center of a quick-bread recipe and finishes in about 55 minutes, enough for 12 scones.

• Yield 12 scones
• Ready in 55 minutes
• Prep 40 minutes
• Cook 15 minutes

Ingredients

Scones

• 3 cups ( 426 g ) all-purpose flour
• ½ cup ( 43 g ) natural unsweetened cocoa powder
• ¾ cup ( 159 g ) granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup ( 170 g ) cold salted butter
• 1 cup ( 170 g ) semisweet or dark chocolate chips , regular or mini size
• 1 ¼ cups buttermilk
• 1 teaspoon vanilla extract
• 2 tablespoons ( 28 g ) butter , melted
• Coarse sugar , for sprinkling

Glaze

• ¼ cup ( 21 g ) cocoa powder
• ¾ cup ( 86 g ) powdered sugar
• 2-3 tablespoons milk or cream

Instructions

1. Preheat the oven to 400 degrees F. Line a half sheet pan with parchment paper and set aside.
2. For the scones: in a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda and salt. Using the large holes of a box grater, grate the butter into the dry ingredients. Toss to combine so the butter pieces are evenly coated with dry ingredients.
3. (An alternative to the box grater is to cut the butter into pieces, add to the dry ingredients and then cut in with a pastry blender or two butter knives until butter is in pea-size pieces. The dough can also be mixed in a food processor.)
4. Add the chocolate chips; toss to combine. Add the buttermilk and vanilla extract.
5. Mix with a rubber spatula until the dough starts to come together. Don't over mix! A few dry spots are ok. To test, press a handful of dough together. If it clumps together, it's good to go. If it's falling apart, add a few more tablespoons buttermilk.
6. Turn the dough onto a lightly floured surface and pat into a long rectangle, about 15X3-inches. Cut into 10-12 triangle wedges.
7. Place on a baking sheet about 1/2-inch apart. Brush with melted butter and sprinkle with sugar.
8. Bake for 12-15 minutes until just set and no longer doughy (err on the side of under baking just slightly if you aren't sure).
9. Let the scones cool until lightly warm or room temperature.
10. For the glaze: whisk together the cocoa powder and powdered sugar. Add the milk or cream and whisk until a thick but pourable glaze forms, thinning with additional milk, if needed.
11. Drizzle scones with glaze. Serve scones at room temperature or lightly warmed up.

Cool the bake on a rack until the crumb sets, then slice.