Ingredients
Scale
- 2 cups flour
- ½ cup sugar
- â…“ cup cocoa powder
- 1 tsp espresso powder (optional)
- 2 tsp baking powder
- ½ tsp salt
- ½ cup cold, cubed butter
- â…” cup cold heavy cream
- 1 egg
- 1 tsp vanilla extract
- â…“ cup chocolate chips
- 3 tbsp heavy cream
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk dry ingredients (flour, sugar, cocoa powder, espresso powder, baking powder, salt).
- Grate cold butter into dry mix. Toss with hands until crumbly.
- In a separate bowl, whisk together cream, egg, and vanilla. Add to dry mix and stir gently until a dough forms. Briefly knead on a floured surface to form a ball.
- Flatten dough to an 8-9 inch disc. Cut into 6-8 wedges. Place on baking sheet, leaving space. Optionally, chill for 15 minutes.
- Bake 18-20 minutes or until edges are set. Cool for 25-30 minutes.
- For ganache, heat 3 tbsp cream for 25 seconds. Pour over chocolate chips, let sit 1 minute, then stir until smooth. Drizzle over cooled scones.
- Prep Time: 15
- Cook Time: 20
- Category: Bread, Breakfast, Dessert
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 542kcal
- Sugar: 24g
- Sodium: 226mg
- Fat: 32g
- Saturated Fat: 20g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 108mg