Double Chocolate Chip Scones

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Double the chocolate, double the deliciousness is what these Double Chocolate Chip Scones give you! A simple scone that is a decadent breakfast, a tasty snack, a great coffee dipper and can even be put in a packed lunch!

Course: Bread/Muffins, Snack

Prep Time: 15

Cook Time: 16

Servings: scones

Author: Heather

Ingredients

1-¾ cups unbleached all purpose flour
⅓ cup sugar
½ cup unsweetened cocoa powder
1-½ teaspoons baking powder
½ teaspoon salt
½ cup salted butter, cold and diced
⅓ cup cold milk, any type
1 large egg
1 teaspoon pure vanilla extract
½ cup semi-sweet mini chocolate chips

Instructions

Preheat oven to 375° and line a baking sheet with parchment paper.
In a large bowl, combine the flour, sugar, cocoa powder, baking powder and salt.
Add in the butter and using a pastry blender or fingers combine the butter with the dry ingredients until course crumbs.
Combine the milk, egg and vanilla in a small bowl and add to the crumbs along with the chocolate chips. Using a rubber spatula or your hands, combine the mixture just until everything is combined, do not overmix. It is ok if the mix is crumbly.
Turn the dough onto a lightly floured surface or the lined baking sheet and using your hands form the dough into an 8 to 9 inch disc.
Slice the disc into 8 triangles and place a few inches apart on the lined baking sheet.
Bake for 13-16 minutes until the scones are set and the edges no longer look glossy.
Let cool and enjoy!

Notes

To freeze: Place cooled scones in a freezer safe air tight container or zip top bag. Will last in freezer 3-4 months.

Nutrition

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