Modeled with these two trivets in spring and fall colors, our chocolate scones are satisfyingly rich, a tasty treat to serve as a dessert or an afternoon snack.
Milk Chocolate Scones
2 cups minus 2 tablespoons all-purpose flour (or whole wheat)
3 tablespoons cocoa
1/2 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter (does not need to be softened)
1 teaspoon vanilla
8 - 10 tablespoons milk
1 cup milk chocolate chips, divided
Preheat oven to 400 degrees Fahrenheit.
In a large bowl, sift together flour, cocoa, brown sugar, baking powder, and salt. Add butter to dry ingredients and blend until dough resembles coarse sand. (A pastry cutter works best for this!)
Add in vanilla and approximately 8 tablespoons of milk; mix with a fork until just until the dough comes together. Use additional milk if the dough is too dry. Stir in 2/3 cup chocolate chips.
Turn out dough and knead several times. Pat into an 8-inch circle and place on a baking sheet. (We prefer to use either a cast iron skillet or a stoneware pizza pan.) Cut into 8 to 12 wedges and sprinkle with sugar (optional). Bake for 15 to 19 minutes, until scones are set and lightly browned. Remove to a wire rack and cool.
To make chocolate drizzle, melt remaining 1/3 cup chocolate chips in a double-boiler on the stovetop or in the microwave. Drizzle over scones with a fork before serving. Equally good with a dollop of cream cheese or whipped cream on the side!