Chocolate is always a good idea. A great way to add chocolate for breakfast is by making these great triple chocolate scones.
Ingredients
- 1 cup all purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 1/2 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1/8 teaspoon ground cinnamon
- 4 tablespoons salted butter , cold butter cut into small pieces
- 1 egg yolk
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 3 ounces chocolate , chopped (about 1/2 cup chopped chocolate)
FOR THE CHOCOLATE GLAZE
- 1/2 cup powdered sugar , sifted
- 1-2 tablespoons brewed coffee , or you can use milk
- 1 ounce chocolate, melted
Source: tasty.co
Instructions
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Heat oven to 400 degrees F (200 degrees C).
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Line a baking sheet with silpat or parchment paper and set aside.
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In a mixing bowl, stir together the flour, cocoa powder, sugar, baking powder, salt, baking soda, and ground cinnamon.
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Using a pastry blender or your hands, cut the butter into the flour mixture until the mixture looks like fine crumbs.
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In a separate small bowl, whisk together the egg yolk, milk, and vanilla extract. Pour into flour mixture and stir until just combined.
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Gently fold in the chopped chocolate.
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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.
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Cut the dough into 4 triangle wedges and place them on the small baking sheet.
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Bake for 12-15 minutes.
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Let the scones cool on the baking sheet for 5 minutes, then transfer onto a wire rack to continue cooling.
TO PREPARE THE GLAZE
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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).
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Spoon glaze over the cooled scones.
Source: kingarthurbaking.com