Double Chocolate Scones
These scones were awesome when enjoyed with coffee or milk. Scones are supposed to be a little more dry than muffins or coffee cake. When you take a bite of a traditional scone and a swig of coffee, the scone actually absorbs a little of the liquid in the mouth which gives a full flavor/texture experience. I truly believe that, but this is also an eloquent way of saying these scones are a bit dry when eaten by themselves. The orange zest was a beautiful touch. It added a freshness and a contrast that made the chocolate shine. If I could go back and change one thing, I would double the amount of chocolate in the batter. These were really good, but more chocolate would have made them really, really, really good. (This recipe was submitted in 2003. It was tested and photographed in June 2015.)
- 3/4 cup mini chocolate chips
1/4 cup white chocolate chips
1 teaspoon orange zest
3 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter or margarine
3 large eggs
1/2 cup milk
How To Make Double Chocolate Scones
This recipe makes 8 scones.
Preheat oven to 450F. Lightly grease a large cookie sheet.
Stir the flour, sugar, baking powder, and salt in a large bowl to mix well.
Cut in butter with fingers until texture resembles wet sand.
In a separate bowl, beat the eggs and milk. Add this mixture and 1/2 of the mini-chips to the dry ingredients. Mix well with hands.
Shape the dough into an 8-inch round on the prepared cookie sheet; dust with flour. Score the top of the dough into 8 wedges with a sharp knife.
Bake for 20 to 25 minutes until golden. Let cool.
Meanwhile, stir the remaining mini-chips and the white chocolate chips into separate saucepans over very low heat until melted and smooth.
Drizzle each chocolate from the tip of of spoon in random lines over the top of the scones. Let stand for 15 minutes to set the chocolate. Cut the scones into wedges along the score lines.
Cooking Notes From Mr Breakfast:
The only changes I made to the recipe as submitted was to increase the sugar to 1/2 cup and I added 1 teaspoon of vanilla and 1/2 teaspoon salt.
With scones, you might be inclined to try to separate the wedges before you bake. That isn't necessary. If you score the top fairly deeply before baking, you can easily cut wedges after the baked scones have cooled.
Beautiful taste and beautiful appearance. Your friends will ask you who your professional baker is.
Mr Breakfast would like to thank Checkers for this recipe.
Recipe number 801. Submitted 3/15/2003.