Chocolate Chocolate Chip Scones. Warm double chocolate scones are sure to make anyone’s weekend brunch a hit.
These mega scones are big enough to share with a friend but you probably won’t be in the giving mood once you taste one of these beauties. Wake your family up to the smell of warm chocolate deliciousness this weekend.
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- 2 3/4 cups flour
- 2/3 cup cocoa
- 1/2 cup sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup butter very cold and cut in cubes
- 1 1/2 cups chocolate chips
- 2 tbsp lemon juice
- 2 tsp vanilla extract
- 1 cup milk
I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.
In a food processor combine the flour, cocoa, sugar, salt and baking powder. Pulse in the cold butter. Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.
Remove to a large bowl and toss in the chocolate chips.
Mix together the lemon juice, vanilla and milk. Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball. It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.
Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.
If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water. You can sprinkle the tops with sugar if desired but this is, of course, optional but is shown in the photo.
Bake at 375 degrees F for 25 minutes. Baking time will vary depending on the size of your biscuit cutter. This recipe makes 8 large scones.
To make 16 smaller scones make smaller triangles or use a small biscuit cutter and bake for only about 15 - 20 minutes.
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