There are two things we love at home: chocolate and coffee. Cold and warm coffee options are a staple, and dark chocolate is always in good supply.
That being said, some of my favorite items to bake are accompaniments for coffee. Scones are, hands down, my favorite baked good to enjoy with – and often dunk in – a hot cup of coffee. I often bake them on the weekends, starting the day filling the house with the smell of flour, sugar, and chocolate rising at high heat.
I’ve experimented with my scones – adding fruits, candies, and chocolate – but my dark chocolate scones are the biggest hit and serve as the best partner to morning coffee.
These scones are sweet but not overly so. The use of dark chocolate versus milk chocolate gives them a rich, almost savory, flavor. These scones have a thick yet soft texture – more like a biscuit than cake. So, they hold up to a dunk into your morning cup of java. One will satisfy your morning hunger and your sweet tooth, but you may not be able to resist a second helping.
In my experience, these are best served on a lazy, weekend morning with coffee, a newspaper, and jazz in the background.
Dark Chocolate Scones
Makes eight large scones
2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup sugar
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3/4 – 1 cup 60% cacao dark chocolate, coarsely chopped
1 large egg
1/2 cup heavy cream
1/4 teaspoon vanilla
- Preheat oven to 400 degrees. Measure flour and level. (Use your finger or a table knife.)
- Add flour, baking powder, sugar, and salt in a standing mixer with a paddle attachment and combine.
- Add butter pieces, spreading around the bowl. Combine the butter into the dry ingredients on a low setting until it forms a coarse meal. Add dark chocolate and combine.
- In a separate bowl, combine heavy cream, egg, and vanilla. Blend well.
- Slowly add the liquid mixture of the flour and blend until just combined. Do not over mix. The dough should have a similar texture to cookie dough.
- Remove dough from mixer dough and place on a floured work surface.
- Roll into a six-inch circle. The dough should be left fairly think – I usually go for about half an inch in thickness.
- Cut eight triangular wedges and transfer to a lined baking sheet. Optional: brush one tablespoon of heavy cream over the top of the wedges and sprinkle with sugar.
- Bake for 17 to 18 minutes or until golden brown.
- Allow to cool approximately five minutes and serve!
Regarding the dark chocolate, I always go with one cup. I want chocolate bursting in every bite. However, if you want to dial it down a notch, go with 3/4 cup. I highly recommend Ghirardelli Chocolates™ 60 percent cacao baking bars for this recipe. Great chocolate flavor and never chalky.
The topping of additional cream and sugar is entirely optional. If I really want to dress up the scones and add a sugary shimmer on top, I go with the topping. If not, I don’t. There’s very little taste different with or without the topping. It’s more of a presentation element. I play by this general rule: Are the scones for me? Save time and skip the topping! Am I making the scones for someone else or for a dinner get-together? Top ‘em!