Triple Chocolate Scones

I have some go-to recipe websites that I love.

(Besides all my inspiring blogger friends.)

You can never go wrong with these websites – epicurious, America’s Test Kitchen, Martha, etc.

Well, I just found another one.

I’m sure I’m probably last on the block to know about it, but I have to admit, I am currently in love with the King Arthur Flour website.  There are so many (well-reviewed) delicious looking recipes there that Hubs and I spent about two hours browsing and pinning the other day.

And this one was way too good-looking to resist.

The Recipe:

Triple Chocolate Scones adapted from King Arthur Flour

2 c all-purpose flour

2/3 c whole wheat flour

1/3 c Dutch-process cocoa

1 t instant coffee powder

1/2 c sugar

1 T baking powder

1/2 t baking soda

3/4 t salt

1/2 c (8 T) cold butter, cut into pats

1 1/2 c bittersweet chocolate chunks

1 t vanilla

1 large egg

3/4 c + 2 T milk

Preheat your oven to 375°F.  Line a baking sheet with parchment.

In a large mixing bowl, blend the flours, cocoa,instant coffee, sugar, baking powder, baking soda, and salt together thoroughly.  With a pastry blender, pastry fork, a mixer or, most easily, your fingertips, work in the butter until the mixture is unevenly crumbly.  Stir in the chocolate chips.

In separate bowl, whisk together the vanilla, egg, and milk.  Add the liquid ingredients to the dry ingredients, stirring until the mixture is evenly moist. You may need to add an additional tablespoon of milk, to make the dough come together.

Divide the dough in half, and place the two pieces onto the baking sheet. Pat them gently into two 6″ circles, each about 3/4″ thick.  Cut each circle into 6 wedge-shaped pieces with a bench knife or bowl scraper (or sharp knife), pressing down firmly without sawing.  Make sure you press it into the dough quickly, without twisting or sawing.  This shears the dough cleanly rather than pressing it together, which allows the scones to rise higher.

Bake the scones for 18 to 23 minutes, until they lose their moist look, and a cake tester inserted into the center of one comes out clean; or with just a smear of chocolate from a melting chip.  Remove the scones from the oven, and transfer them to a rack to cool.

{Printable Recipe}

The Results:

I’m pretty sure you’ve already gotten the idea that these turned out fantastic… if not, then my writing skills are pretty darn rusty.

Anyways, these were a cinch to make – though I wasn’t sure if I was supposed to cut up the scones into the wedges, divide them, and then cook them… Or if I was to just basically deeply score them and let them bake still in the circle.  And then I remembered the last time (and pretty much only time) I made scones, and left them in the rounds.

When I was scoring each circle into the six wedges, I was feeling pretty good about portion size – they looked fairly small and perfect for a small chocolate treat.  When they baked, though, ummm, they kinda grew giant size.  And at that point, I mean really, what else could I do except serve and eat them as it.

(It was a tough decision, let me tell you. 😉 )

Anyways, be prepared that these scones are not overly sweet.  They have a soft, chewy, perfect scone texture with those delicious chunks of chocolate throughout.  I will suggest waiting until they are completely cooled in order to get the full flavor – for some reason, when warm, some of the chocolate flavor disappears.

They were tasty as a stand-alone treat, but with a cup of coffee – wow, they were amazing.

We had several mornings of delicious chocolateness, starting each day with a smile.

Nothing wrong with that, right?