Now that I have got somewhat more comfortable with the process of making scones, I feel I have come a long way from the scone ‘phobia’ I suffered from my Home Eco days. At time, I find myself looking up for basic scones and on few occasions, even succumbing to trying out one for breakfast. The simple vanilla scone, from King Arthur Flour, may well be fabulous on its own but I wanted to see what the addition of coarsely chopped dark chocolate would do to the scone batter. After painstakingly chopping an entire bar of Lindt’s 70% cocoa, do not forget to set a few chunks aside that you can melt and drizzle over your baked scones for a bakery style finish.

DARK CHOCOLATE CHUNK SCONES

For the Dough

2 3/4 cups all purpose flour

1/3 cup granulated sugar

3/4 teaspoon kitchen salt

1 tablespoon baking powder

1/2 cup cold unsalted butter

1 cup dark chocolate, chopped

2 large eggs, room temperature

2 teaspoons vanilla extract

1/2 cup to 2/3 cup milk

For the Topping

2 teaspoons liquid milk

2 tablespoons sparkling sugar

Method:

  • In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
  • Work in butter just until the mixture is unevenly crumbly. Stir in dark chocolate.

  • In a separate mixing bowl, whisk together the eggs, vanilla extract and fresh milk.
  • Add the liquid ingredients to the dry ingredients and stir it until all is moistened.

  • Dough should hold together. Line baking sheet with parchment without greasing.
  • Sprinkle a bit of flour atop parchment and scrape dough onto floured parchment.

  • Divide the dough into halves and round each half into a 6″ circle, about 3/4″ thick.
  • Brush each circle with milk, and sprinkle them with coarse white sparkling sugar.

  • Using a knife that you have run under cold water, slice each circle into 6 wedges.
  • Carefully pull the wedges away from the center to separate them about 1/2″ apart.

  • Place scones in the freezer for 30 minutes, uncovered. Preheat the oven to 425°F.
  • Bake for 20 to 25 minutes until golden brown; the edges should not look unbaked.

  • Remove the scones from the oven, and cool briefly on the pan. Serve scones warm.
  • When completely cool, wrap in plastic. Store at room temperature for several days.

  • To reheat room-temperature scones, place on a baking sheet, tent lightly with foil.
  • Warm in preheated 350°F oven for about 10 minutes and serve them immediately.

Dark Chocolate Scones