Scones are some of Luke and my favorite breakfasts. Actually they go with coffee (or tea) any time of the day! I recently tried out a new recipe for Chocolate Fudge Scones, and thought I’d share it will you all, as well as my friend Emily’s famous English scone recipe! I don’t have a picture of Emily’s scones but I can assure you they are absolutely delicious! The chocolate scones are a perfect scone in my opinion, the batter isn’t overly sweet but the chocolate chips add just a hint of sweetness. They are moist and creamy inside and a little crumbly toward the outside. You could replace the chocolate chips with any other kind of chip as well, such as peanut butter, white chocolate, etc. I bet these would be delicious with a handful or two of dried cranberries added to the batter!
Chocolate Fudge Scones
4 c. flour
2/3 c. cocoa powder
4 3/4 t. baking powder
1 t. salt
2/3 c. plus 3 T. sugar
12 T. unsalted cold butter, cut into tablespoon-sized pieces
4 large eggs
1 T. plus 1 t. vanilla extract
2/3 c. plus 3 T. heavy cream
2 c. semisweet chocolate chips
Granulated sugar for sprinkling on top (optional, I left this out)
Preheat oven to 400 degrees F. Line 2 cookie sheets with parchment.
Sift flour, cocoa, baking powder, salt & sugar in large mixing bowl. Drop in the chunks of butter and blend using a pastry cutter. Blend until crumbly, then use your fingers to blend into a fine “meal.”
In a medium bowl, whisk eggs, vanilla, and heavy cream. Pour egg mixture over the flour mixture, scatter the chocolate chips over and stir to form a dough. Knead lightly in the bowl to finish combining, around 1 minute.
Divide dough in half and form into two 7 or 8-inch disks. Cut each disk into 6 pieces. Place around 3 inches apart on the cookie sheets. If desired, sprinkle a little granulated sugar on top of each scone. Bake 15-19 minutes, or until set. If you are using dark pans, keep a close eye on the scones! Let scones stand on pan 1 minute, then carefully remove to cooling racks.
Emily’s English Scones
2 c. flour
1/2 t. salt
4 T. sugar
2 t. baking powder
6 T. butter
1/2 c. sour cream
1/2 t. vanilla extract
Preheat oven to 375 degrees F. Lightly butter a round pan (8 or 9 inches). Sift flour into a bowl with sugar, salt, and baking powder. Cut in butter until the mixture resembles coarse meal. Combine eggs, sour cream and vanilla in a bowl, add to flour mixture and stir until moistened. Flour hands. Working quickly, pat dough into round pan. Score into slices. Bake for about 20 minutes, until the top is golden brown and a toothpick comes out clean.
Variations on the English Scones: Plain or vanilla yogurt may be substituted in place of the sour cream. You can also drop these onto a parchment-lined pan for individual scones; obviously, reduce the baking time! I think I’ve done them this way and baked for around 8 minutes, although I have dark pans. You can also throw in a handful of add-ins: nuts, chocolate chips, dried cranberries, a drop or two of flavoring. A good combination I’ve tried before was orange flavoring and dried cranberries.