Indulge in Triple Chocolate Scones, ready in 30 minutes. Perfectly portioned for a luxurious treat, our recipe combines rich cocoa and melted chocolate.
Line a baking sheet with silpat or parchment paper and set aside.
In a mixing bowl, stir together the flour, cocoa powder, sugar, baking powder, salt, baking soda, and ground cinnamon.
Using a pastry blender or your hands, cut the butter into the flour mixture until the mixture looks like fine crumbs.
In a separate small bowl, whisk together the egg yolk, milk, and vanilla extract. Pour into flour mixture and stir until just combined.
Gently fold in the chopped chocolate.
Turn the dough out onto a lightly floured work surface. Knead very lightly and form a circle. (Add a little more flour to the dough if the dough becomes too sticky to handle). The flour circle should measure 5-inches by 5-inches and should be 1-inch thick.
Cut the dough into 4 triangle wedges and place them on the small baking sheet.
Bake for 12-15 minutes.
Let the scones cool on the baking sheet for 5 minutes, then transfer onto a wire rack to continue cooling.
Make the glaze
In a small bowl, whisk together the powdered sugar, coffee, and melted chocolate until smooth. (Add extra powdered sugar if the glaze appears to be too thin OR add extra coffee if the glaze is too thick).
Spoon glaze over the cooled scones.
Notes
Be sure to use cold ingredients. The secret to flaky scones is to start with cold ingredients. Make sure your butter, eggs and milk are all cold. Just like making pastry, the fat has to be cold. If the butter gets warm, it melts and mixes into the flour.Don't overwork the dough. Once you add in the liquid (eggs, milk, etc.) stir the dough very little to combine. Remember to handle the dough as little as possible. Over-mixing the dough will lead to scones that are rather chewy instead of light and flaky.I am often asked if skim milk or low-fat milk can be substituted for higher fat milk or cream. The short answer is yes, but the scones will be dry and hard. Keep in mind that the higher the fat content, the more tender the scones will be.