I came up with this recipe and made it for the first time this morning. I’ve only eaten one of them, but I’m ready to call this an “instant classic,” a candidate for my scone hall of fame.
(Start with the basic scone recipe and instructions.)
Additional Ingredients
- 1/4 c cocoa powder
- Additional 1 T granulated sugar
- 3/4 c semisweet chocolate chips
- Heavy cream (or half-and-half, or more buttermilk) for brushing the tops
- Sugar for sprinkling (Turbinado, Demerara, or white granulated sugar would be fine, or use a prepared sugar flavored with cinnamon or vanilla.)
Instructions
- Proceed with the first four steps of the basic scone recipe, adding the cocoa powder and one extra tablespoon of sugar to the dry ingredients before sifting.
- At the point where the basic recipe calls for adding the dry and nearly-dry ingredients (step 5), add the chocolate chips. Toss lightly to distribute them through the dry ingredients.
- Continue with the basic recipe through the forming and cutting of the scone dough.
- Brush the tops with cream, then sprinkle with the sugar of your choice. Bake according to the basic recipe.
