Quadruple Chocolate Scones
Recipe type: Dessert
Cuisine: Scones
Adapted from The Modern Baker, Nick Malgieri
  • 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
  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.
Recipe by The Spiced Life at https://www.thespicedlife.com/bbd18-quadruple-chocolate-scones-chocolate-chip-butterscotch-scones/