Triple Chocolate Scones Recipe

All-purpose flour: The base of the scones, providing structure and texture.

Unsweetened cocoa powder: Adds rich chocolate flavor to the dough.

Granulated sugar: Sweetens the scones and balances the cocoa powder.

Baking powder: Helps the scones rise and become fluffy.

Salt: Enhances the flavors and balances the sweetness.

Cold unsalted butter: Adds richness and creates a tender crumb.

Semi-sweet chocolate chips: Provides bursts of chocolate flavor throughout the scones.

Milk chocolate chips: Adds a creamy, sweet chocolate element.

White chocolate chips: Offers a contrasting sweetness and creamy texture.

Heavy cream: Adds moisture and richness to the dough.

Large egg: Helps bind the ingredients together and adds richness.

Vanilla extract: Enhances the overall flavor of the scones.

When cutting in the cold butter for your scones, make sure to work quickly to keep the butter from melting. The key to achieving a flaky texture is to have small, pea-sized pieces of butter distributed throughout the dough. This creates pockets of steam during baking, resulting in a tender and flaky scone. If the butter starts to soften too much, you can place the bowl in the refrigerator for a few minutes to firm it back up before continuing.

• all-purpose flour - Substitute with whole wheat flour: Adds a nutty flavor and increases fiber content, though it may make the scones denser.

• unsweetened cocoa powder - Substitute with Dutch-processed cocoa powder: Provides a smoother, less acidic chocolate flavor.

• granulated sugar - Substitute with coconut sugar: Offers a caramel-like flavor and is less processed.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• salt - Substitute with sea salt: Provides a more complex flavor profile.

• cold unsalted butter - Substitute with cold coconut oil: A dairy-free option that adds a subtle coconut flavor.

• semi-sweet chocolate chips - Substitute with dark chocolate chips: Adds a richer, more intense chocolate flavor.

• milk chocolate chips - Substitute with butterscotch chips: Offers a sweet, caramel-like flavor that complements the chocolate.

• white chocolate chips - Substitute with yogurt chips: Provides a tangy sweetness and a creamy texture.

• heavy cream - Substitute with coconut cream: A dairy-free alternative that adds a hint of coconut flavor.

• large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoons water for a vegan option.

• vanilla extract - Substitute with almond extract: Adds a nutty, slightly sweet flavor that pairs well with chocolate.

• Allow the scones to cool completely on a wire rack before storing. This ensures they maintain their texture and don't become soggy.

• For short-term storage, place the scones in an airtight container. They can be kept at room temperature for up to 2 days. To maintain their freshness, add a small piece of bread to the container to absorb excess moisture.

• If you prefer to refrigerate, wrap each scone individually in plastic wrap or aluminum foil. Place them in an airtight container or a resealable plastic bag. They will stay fresh for up to a week.

• For longer storage, freezing is an excellent option. First, wrap each scone tightly in plastic wrap or aluminum foil. Then, place them in a resealable freezer bag or an airtight container. Label with the date to keep track of their freshness.

• When ready to enjoy, thaw the scones at room temperature for about an hour. For a freshly baked taste, reheat them in a preheated oven at 350°F (175°C) for 5-10 minutes or until warmed through.

• If you prefer a quicker method, you can microwave the scones on a microwave-safe plate for 20-30 seconds. Be cautious not to overheat, as this can make them tough.

• To add an extra touch of indulgence, drizzle some melted chocolate over the reheated scones before serving. This will enhance the triple chocolate flavor and make them even more irresistible.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the scones on a baking sheet lined with parchment paper.
  3. Lightly cover the scones with aluminum foil to prevent them from drying out.
  4. Heat in the oven for 10-15 minutes, or until they are warmed through.
  5. Remove the foil for the last 2-3 minutes to allow the scones to crisp up slightly.
  6. Let them cool for a minute or two before serving.

• Microwave Method:

  1. Place a scone on a microwave-safe plate.
  2. Cover the scone with a damp paper towel to retain moisture.
  3. Microwave on medium power for 20-30 seconds.
  4. Check the scone and continue microwaving in 10-second intervals until it is warmed through.
  5. Allow it to sit for a minute before enjoying.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the scones directly on the toaster oven rack or on a small baking sheet.
  3. Heat for 8-10 minutes, checking periodically to ensure they do not overheat.
  4. If the scones start to brown too quickly, cover them with a piece of aluminum foil.
  5. Let them cool slightly before serving.

• Stovetop Method:

  1. Preheat a non-stick skillet over low heat.
  2. Place the scones in the skillet, ensuring they are not touching.
  3. Cover the skillet with a lid to create a mini-oven effect.
  4. Heat for 2-3 minutes on each side, or until warmed through.
  5. Remove from the skillet and let them cool for a minute before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the scones in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, checking halfway through to ensure even warming.
  4. If the scones are not warm enough, continue heating in 1-2 minute increments.
  5. Let them cool for a minute before enjoying.

• Oven: Preheat to 400°F (200°C) to bake the scones to perfection.

• Baking sheet: Line with parchment paper to prevent the scones from sticking.

• Parchment paper: Used to line the baking sheet for easy cleanup and non-stick baking.

• Large bowl: Whisk together the dry ingredients like flour, cocoa powder, sugar, baking powder, and salt.

• Whisk: Mix the dry ingredients thoroughly to ensure even distribution.

• Pastry cutter: Cut in the cold butter until the mixture resembles coarse crumbs.

• Mixing bowl: Whisk together the wet ingredients like heavy cream, egg, and vanilla extract.

• Spatula: Combine the wet and dry ingredients until just mixed.

• Floured surface: Turn out the dough and knead gently to bring it together.

• Knife: Cut the dough into 8 wedges for even baking.

• Wire rack: Cool the scones after baking to prevent them from becoming soggy.

Pre-measure ingredients: Measure out all ingredients before starting. This ensures you have everything ready and saves time during preparation.

Use a food processor: Instead of cutting in the butter by hand, use a food processor to quickly achieve the coarse crumb texture.

Chill the dough: Prepare the dough ahead of time and chill it in the refrigerator. This makes it easier to handle and shape when you’re ready to bake.

Batch baking: Double the recipe and freeze half of the unbaked scones. You can bake them directly from the freezer when needed.