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You are here: Home / chocolate / Chocolate Scones: Quadruple Chocolate Scones and Chocolate Chip Butterscotch Scones

Chocolate Scones: Quadruple Chocolate Scones and Chocolate Chip Butterscotch Scones

March 30, 2009 By Laura 14 Comments

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Chocolate scones are delicious–Chocolate Chip Scones are a scone take on chocolate chip cookies and Quadruple Chocolate Scones are just an intensely chocolate scone. Breakfast, afternoon snack, dessert–they work for any occasion! Affiliate links have been used to link to items I am discussing.

Chocolate Scones! Chocolate Chip Butterscotch and Quadruple Chocolate Scones are wonderful for dessert or as an afternoon snack! And so easy!

What does quick bread say to you? Sure I know that loads of baked goods are technically quick breads, but for some reason when I read that this month’s Bread Baking Day theme was quick bread all I could think of was pumpkin bread, zucchini bread and banana bread–the first 2 of which are not really seasonal right now (for me anyway) and, well, let’s just say my aversion to bananas is legendary. Even lemon blueberry bread seems oddly out of place with berry season approaching so quickly but not here yet–and I think I have used nearly all of last summer’s blueberries anyway.

breadbakingday #18 - last day of submisson April 1

So I have been hemming and hawing over my participation.

In the meantime, I was thumbing through one of my cookbooks when I saw a chocolate chip scone referred to as a quick bread.

Now there was an idea.

Chocolate Scones! Chocolate Chip Butterscotch and Quadruple Chocolate Scones are wonderful for dessert or as an afternoon snack! And so easy!
Don’t get me wrong, I know scones are quick breads, but somehow I just had not been thinking about any scones, let alone Quadruple Chocolate Scones or Chocolate Chip Butterscotch Scones as quick bread.

But I am a fast learner.

In the meantime Nick Malgieri’s The Modern Baker: Time-Saving Techniques for Breads, Tarts, Pies, Cakes and Cookies had arrived in the mail, courtesy of a sale, and I thought I had remembered seeing some chocolatey scones in there, and I was not disappointed. I settled on the Quadruple Chocolate Scones only to see the Butterscotch Scones, with their chocolate chip laden option, at which point I decided I would make both. As my regular readers know, I believe in freezing scones and eating them fresh, so now I have a boatload of frozen dessert scones in my freezer. I made just enough today for us all to try both kinds, fresh and several hours after the fact.

Chocolate Scones! Chocolate Chip Butterscotch and Quadruple Chocolate Scones are wonderful for dessert or as an afternoon snack! And so easy!
The verdicts? The Chocolate Chip Butterscotch Scones are just hands down terrific. Best fresh, but still great later in the day. Like a chocolate chip cookie scone–but still a scone. Definitely on the sweet side for a scone, but not, in my opinion, too sweet.

The Quadruple Chocolate Scones are excellent but I would do 3 things differently next time. First, I would remember to mix in the chocolate chips at the appropriate moment (ooops). Because I had to fold them in, some bites had a good amount of chocolate and some were bereft–and I really wanted the chocolate. Second, I would use more chocolate chips, just a tad more. And third, I would brush the tops with butter and sprinkle them with coarse sugar because the interior of this scone bordered on dry (in that scone/cocoa powder way–and maybe I needed a fuller fat milk?) and not quite sweet enough. The directions below reflect these changes. (Update October 2015: I made them with these changes and they were excellent. I could not decide which scones I liked more!) Having said all that, my daughter (Alex, the elder at 3.5 YO) strongly preferred the less sweet all chocolate scones. I think maybe Sammy did too, but getting a definitive opinion out of her is harder–she’s 2.

Chocolate Scones! Chocolate Chip Butterscotch and Quadruple Chocolate Scones are wonderful for dessert or as an afternoon snack! And so easy!
Oh, and if you are looking for Malgieri’s Quadruple Chocolate scones in the book? His are triple chocolate, but I prefer a combination of semi, bitter sweet and white chocolate.

These scones are my submission to Bread Baking Day #18, Quick Breads, hosted by Fun And Food Blog. Head over there in early April to see what everyone else made.

Chocolate Scones! Chocolate Chip Butterscotch and Quadruple Chocolate Scones are wonderful for dessert or as an afternoon snack! And so easy!

Quadruple Chocolate Scones
 
Print
Adapted from The Modern Baker, Nick Malgieri
Author: TheSpicedLife
Recipe type: Dessert
Cuisine: Scones
Ingredients
  • 3 oz good quality milk chocolate, cut into ¼-inch pieces
  • ¼ cup Dutch processed cocoa powder
  • ⅓ cup sugar
  • 2⅔ cups (336 g) AP flour
  • 1 T baking powder
  • ½ t salt
  • 1 t ground vanilla beans, optional
  • 6 T unsalted butter, cold, cut into 12 pieces
  • 2 oz bittersweet chocolate chips or chopped bittersweet chocolate
  • 4 oz semi sweet chocolate chips (I used Ghiradelli)
  • 2 oz chopped white chocolate
  • 1 large egg
  • ¼ cup heavy whipping cream
  • ½ cup 2% milk
  • heavy cream or melted butter for brushing on tops
  • coarse sugar for sprinkling on the tops
Instructions
  1. Preheat the oven to 400F with a rack placed in the middle.
  2. Combine the milk chocolate, cocoa powder and sugar in a food processor. Pulse until finely ground but be careful not to over-process or the mixture will melt. If the chocolate is not grinding finely enough, leave it as it will eventually grind down with the flour.
  3. Add the flour, baking powder, salt and ground vanilla beans (if using). Pulse 5 or 6 times to mix thoroughly or until the remaining chocolate pieces are ground. Add the butter and pulse until the mixture resembles cornmeal with lumps no bigger than peas.
  4. Remove the mixture to a large bowl. Mix the chocolate chips and chopped chocolate in. Whisk together the egg, cream and milk and then pour into the dry mixture. Toss together with 2 forks until the mixture is moistened. Dump it all onto the counter and knead until it is a cohesive ball (just a few folds--do not over-knead).
  5. Use a bench scraper or knife to divide the dough into 3 equal pieces for 12 scones (you could also divide in half and do 8 wedges per disc and so forth and so-on). Shape each piece into a ball and then pat it into a disc with a 5 inch diameter (6-7 inches for the 8 wedge version). Use the scraper or knife to cut into 4 equal sized triangles.
  6. Place the scones on a baking sheet lined with silicone or parchment paper (or freeze them at this point on a lined baking sheet). Brush each scone with melted butter or heavy cream and sprinkle coarse sugar over the top. Bake for 15 minutes until the scones are well risen and firm to the touch.
  7. Serve as fresh as possible.
3.4.3177

Chocolate Scones! Chocolate Chip Butterscotch and Quadruple Chocolate Scones are wonderful for dessert or as an afternoon snack! And so easy!
Chocolate Chip Butterscotch Scones
 
Print
Adapted from The Modern Baker, Nick Malgieri
Author: TheSpicedLife
Recipe type: Dessert
Cuisine: Scones
Ingredients
  • 3 cups (378 g) AP flour
  • ½ cup dark brown sugar
  • 1 T baking powder
  • ½ t salt
  • 8 T (1 stick) unsalted butter, cold, cut into 12 pieces
  • 8 oz semi sweet chocolate chips
  • 2 large eggs
  • ¾ cup heavy whipping cream (can sub half and half)
  • 1 t vanilla bean paste
Instructions
  1. Whisk together the flour, baking powder and salt. Add the brown sugar, whisking thoroughly to break up the brown sugar. Whisk in the salt.
  2. Add the butter and cut it in with a pastry cutter (or your fingers), being sure to also break down any remaining lumps of brown sugar. You want the pieces of butter to be no bigger than a pea. Add the chocolate chips and mix in.
  3. Whisk together the eggs, cream and vanilla bean paste. Add to the dry mixture and toss with 2 forks to evenly moisten the dough. Turn out onto a clean work surface. Knead the dough quickly, folding over several times, to form a cohesive ball.
  4. Use a bench scraper or knife to divide the dough into 3 equal pieces for 12 scones (you could also divide in half and do 8 wedges per disc and so forth and so-on). Shape each piece into a ball and then pat it into a disc with a 5 inch diameter (6-7 inches for the 8 wedge version). Use the scraper or knife to cut into 4 equal sized triangles.
  5. Place the scones on a baking sheet lined with silicone or parchment paper (or freeze them at this point on a lined baking sheet). Bake for 15 minutes until the scones are well risen and golden brown.
  6. Serve as fresh as possible.
3.4.3177

 

And for the collage lovers:

Chocolate Scones! Chocolate Chip Butterscotch and Quadruple Chocolate Scones are wonderful for dessert or as an afternoon snack! And so easy!

Filed Under: chocolate, quick breads, scones Tagged With: chocolate, quick bread, scones, white chocolate

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Comments

  1. recipes2share says

    March 30, 2009 at 12:36 pm

    I think Valrhona is one of the best brands chocolate to use. The molten scones look absolutely yummy!

    Reply
  2. HoneyB says

    March 30, 2009 at 7:55 pm

    Laura, you would so make my day if you would come to my door with an assortment of your scones. :-p

    Reply
  3. Arundathi says

    March 30, 2009 at 11:17 pm

    the molten scones look fabulous. its 9.30 am and I’m craving chocolate…not good!!

    Reply
  4. Elyse says

    March 31, 2009 at 1:58 am

    I think we must be quite alike, you see, today I was in the book store, and instead of getting one baking book, I got two. You, instead of making one scone, made two. The more, the better, when it comes to baking!! Both of these scones look totally stellar. I need to definitely invest in the Modern Baker (which will make 3 news books 🙂 ). Fabulous job!

    Reply
  5. Grace says

    March 31, 2009 at 8:55 am

    oooh, glorious melted-chocolate food porn. my day is now complete. 🙂

    Reply
  6. Vicci says

    March 31, 2009 at 12:01 pm

    Laura, I couldn’t even comment when I saw this post last evening… I have given up chocolate for Lent, and have cut out snacking after dinner in order to lose a few pounds, so when I saw these glorious, chocolate-y, melt-y scones I became quite emotional. I got tears in my eyes! Those look wonderful, and I want to make them as soon as I can. 🙂

    Reply
  7. Robin Sue says

    March 31, 2009 at 12:24 pm

    Your scones look delish, especially that chocolate one up there with more chocolate oozing out of it. Wow!

    Reply
  8. noble pig says

    March 31, 2009 at 6:27 pm

    Oh my word these sound awesome. That chocolate one looks…well…amazing!

    Reply
  9. Olga says

    March 31, 2009 at 7:13 pm

    omg, Could I please have the quadruple chocolate scone? That looks divine!

    By the way, I’ve met Nick several times: the man can ice a cake like no one else.

    Reply
  10. Erin from Long Island says

    April 1, 2009 at 12:55 am

    i can not thank you enough for this! i almost never bake and i just finished the last of the cookie dough i stock-piled and was gonna look for a new idea….this is perfect!

    Reply
  11. zorra says

    April 6, 2009 at 12:14 pm

    Yum, as a chocoholic I need to make these scones soon!

    Reply
  12. Anonymous says

    April 9, 2009 at 4:49 pm

    BUTTERSCOTCH CHOCOLATE SCONES?!?!? wow – i WISH i had the time to make these! They sound and look amazing! Miss you guys! -Mallory

    Reply
  13. Laura @MotherWouldKnow says

    October 9, 2015 at 2:09 am

    I always appreciate your “what I would do differently” comments – they suggest that a recipe can be wonderful and still need improvement. Of course there are the comments like next time I’ll follow the recipe more closely:) Love scones – no matter what needs adapting or changing – they’re still wonderful

    Reply
  14. Kristen @ A Mind Full Mom says

    October 9, 2015 at 8:06 am

    Scones are fabulous and like you said, come together pretty quickly!

    Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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