Triple Chocolate Chunk Scones
Let’s not forget chocolate! These tender scones are studded with chunks of bittersweet, milk and white chocolate. These are great at any time of the day, not just for afternoon tea.
- 2 cups all-purpose flour
- 1/3 cup firmly packed dark brown sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsalted butter, chilled
- ½ cup buttermilk
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 3 ounces bittersweet chocolate, cutting into ½ inch pieces
- 3 ounces milk chocolate, cutting into ½ inch pieces
- 3 ounces white chocolate, cutting into ½ inch pieces
Preheat oven to 375 degrees F.
In a large bowl, stir together the flour, brown sugar, baking powder, baking soda and salt. Cut the butter into ½ inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles course crumbs. In a small bowl, stir together the buttermilk, egg and vanilla. Add the buttermilk mixture to the flour mixture and stir to combine. Stir in the chocolate chunks until they are evenly distributed.
Using a ½ cup measuring cup, drop the dough onto an ungreased baking sheet, leaving about 2 inches between the scones. Bake for 23 to 25 minutes, or until the tops are lightly browned and a cake tester or toothpick inserted into the centre of a scone comes out clean.
Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Recut into wedges, if necessary. Serve warm.
Adapted from:
Simply Scones by Leslie Weiner and Barbara Albright
Sandwiches
Savouries
Quick Breads
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- Triple Chocolate Chunk Scones
Spreads
Finishing Touches
