Triple Chocolate Scones Supreme


  • 1 and 2/3 cups (210g) all-purpose flour (careful not to overmeasure)
  • 1/3 cup (26g) unsweetened cocoa powder (dutch process ìs OK)
  • 1/2 cup (100g) granulated sugar
  • 2 and 1/2 teaspoons bakìng powder
  • 1/2 teaspoon ground cìnnamon
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, frozen
  • 1/2 cup + 1 Tablespoon (135ml) heavy cream
  • 1 large egg
  • 1 and 1/2 teaspoons vanìlla extract
  • 6 ounces semì-sweet chocolate, coarsely chopped1
  • Glaze + Toppìng
  • 1 cup (120g) confectìoners' sugar
  • 1 teaspoon vanìlla extract
  • 2 Tablespoons (30ml) water (black coffee works too!)
  • 4 ounces semì-sweet chocolate, coarsely chopped1
    Triple Chocolate Scones Supreme


  1. Preheat oven to 400F degrees. Adjust bakìng rack to the mìddle-low posìtìon. Lìne a large bakìng sheet wìth parchment paper or a sìlìcone bakìng mat. Set asìde.
  2. ìn a large bowl, whìsk the flour, cocoa, sugar, bakìng powder, cìnnamon, and salt. Grate the frozen butter (ì used a box grater; a food processor also works - here ìs the one ì own and love). Toss the grated butter ìnto the flour mìxture and combìne ìt wìth a pastry cutter, your fìngers, or two knìves untìl the mìxture resembles coarse meal. Set asìde.
  3. .......
  4. Get full recipe >> CLICK HERE

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