Chocolate Chocolate Chip Scones

Chocolate Chocolate Chip Scones

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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.

Chocolate Chocolate-Chip Scones

Recipe by Barry C. Parsons

Warm double chocolate scones are sure to make anyone's weekend brunch a hit.

Prep time: 15 minutes
Cook time: 20-25 minutes
Total time: Aproximately 40 minutes
Yield: 8 large or 16 small scones
Ingredients

• 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

Instructions

1. 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.
2. 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.
3. Remove to a large bowl and toss in the chocolate chips.
4. 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.
5. 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.
6. 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.
7. 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.
8. To make 16 smaller scones make smaller triangles or use a small biscuit cutter and bake for only about 15 - 20 minutes.