Here is another of Tricia’s ‘can’t stop eating’ recipes. These scones are just sweet enough, just rich enough, and dripping with melted chocolate when served right out of the oven. The chocolate glaze is beautiful, and adds yet another layer of decadence to this special treat. So nice for a special Mother’s Day brunch with a hot cup of tea, and also really good snuck from the kitchen with a glass of red wine. See how versatile they are? They are easy to make too – follow along and let me prove it to you!
This comes together pretty much like a traditional scone dough, with the addition of quite a bit (make that a ton) of chocolate chunks thrown in just for fun. The trick is not to over-mix the dough because that will make it a little bit tough, and we don’t want anything tough standing in the way of these beauties. And if you practice patience and allow them to cool, you will be rewarded with being able to add yet another chocolate layer in the form of this super-easy glaze. Easy, and beautiful too!
We had a good time prettying this up for Mother’s Day, and pulled out some pretty table linens, grandma’s dishes, and flowers from the garden.
But yes, the very best part is breaking them open. I believe you can figure out how this story ends…delicious!!!
Happy Mother’s Day everyone!! xoxoxox
- SCONE DOUGH
- 4 cups all-purpose flour
- 5 teaspoons baking powder
- 1-teaspoon salt
- 14 tablespoons (1 ¾ sticks) cold unsalted butter, cubed
- ½ cup granulated sugar
- 1-cup heavy cream
- 4 large eggs
- 1-tablespoon vanilla extract
- 5 ounces semisweet or bittersweet chocolate, very finely chopped (can be done in a food processor)
- 1-1/4 cups semisweet chocolate chips (we used Guittard)
- CHOCOLATE GLAZE
- 6-ounces bittersweet or semisweet chocolate chopped (you can substitute with chocolate chips)
- Preheat oven to 400; Set out two baking sheets.
- Whisk together the flour, baking powder and salt in a large mixing bowl. Drop in chunks of butter and, using a pastry blender (or food processor) cut the chunks into the flour until they are reduced to the size of small nuggets. Stir in granulated sugar.
- In a small bowl, whisk together the heavy cream, eggs and vanilla extract.
- Pour the whisked mixture over the dry ingredients, add the finely chopped chocolate and chocolate chips, and stir to form a dough. The dough will be soft, moist and sticky to the touch.
- Turn the dough onto a lightly floured work surface and knead lightly about 8 times. If necessary, sprinkle the dough and work surface with flour if it’s too sticky to handle. The dough, however, should be slightly sticky.
- Form the dough into three 6-inch round discs about 1 to 1-1/4 inches thick. Cut each round into 6 pie-shaped wedges. Transfer to the scones to the ungreased baking sheet.
- Bake scones for 15 to 18 minutes, or until set and light golden on top. Cool the scones on the baking sheet for a few minutes then remove them to a cooling rack.
- When the scones are cooled, prepare the chocolate glaze. Melt the chocolate in the microwave by placing chocolate in bowl and microwaving at 50% power for 2 minutes, stir then microwave at 50% power in one minute increments as needed. This usually only takes 3 or 4 minutes). Drizzle the chocolate over the scones in a random pattern. Let stand until set.