Triple Chocolate Scones
Posted by Renee.
When I joined The Modern Baker Challenge group there were only three recipes left to claim and this was one of them. Without even having the book in hand yet I jumped at this recipe. Who could turn down triple chocolate scones!
Luckily, I already had the correct cocoa powder on hand for this recipe after completing the Chocolate Spice Bread. For the milk chocolate I opted to use chocolate chips because I already had some on hand and I bought a quality bittersweet chocolate bar to round out the chocolate ingredients. I am an admitted choco-holic, but I was a bit nervous these scones would be a bit too overpowering in the chocolate department.
The batter was easy enough to mix. Perhaps too easy. I find that as baking becomes easier, I’m less intimidated and thus bake more, which is a good thing- a great thing- but what does everyone do with all their bounty?
This is only the second time I have made scones and forming the dough into disks and cutting the disks into wedges is still new to me. My three disks were different sizes even though I tried to make the three dough piles equal. Then the cutting of each disk just made the “equal sizes” worse. You know when you’re a kid and your mom says, “one person gets to cut and one person gets to pick” when trying to divide something equally between siblings. Well, my sibling would love me because I have no ability to cut equally and thus they’d always get to pick the “bigger” half. Maybe next time I’ll break out the ruler.
Even though my scones were different sizes, they all baked up well. I organized them on the baking sheets by size and all was well. They came out quite light and not overpowering in chocolate at all. They were sweet and moist and the bittersweet chunks were the perfect addition. I had originally thought I might alter the recipe and do milk chocolate chunks, but I’m glad I didn’t. The bittersweet was a great combination with the sweetness of the scone. Next time, I think I’ll let the chocolate chunks be a bit bigger so there is more melting action as you bite into one.
The author suggests that you could serve these scones with butter or clotted cream, but like him, my favorite is absolutely plain.