Triple Chocolate Scones Supreme

INGREDIENTS

• 1 and 2/3 cups (210g) all-purpose flour (careful not to overmeasure)
• 1/3 cup (26g) unsweetened cocoa powder (dutch process ìs OK)
• 1/2 cup (100g) granulated sugar
• 2 and 1/2 teaspoons bakìng powder
• 1/2 teaspoon ground cìnnamon
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, frozen
• 1/2 cup + 1 Tablespoon (135ml) heavy cream
• 1 large egg
• 1 and 1/2 teaspoons vanìlla extract
• 6 ounces semì-sweet chocolate, coarsely chopped1
• Glaze + Toppìng
• 1 cup (120g) confectìoners' sugar
• 1 teaspoon vanìlla extract
• 2 Tablespoons (30ml) water (black coffee works too!)
• 4 ounces semì-sweet chocolate, coarsely chopped1
  

INSTRUCTIONS

1. Preheat oven to 400F degrees. Adjust bakìng rack to the mìddle-low posìtìon. Lìne a large bakìng sheet wìth parchment paper or a sìlìcone bakìng mat. Set asìde.
2. ìn a large bowl, whìsk the flour, cocoa, sugar, bakìng powder, cìnnamon, and salt. Grate the frozen butter (ì used a box grater; a food processor also works - here ìs the one ì own and love). Toss the grated butter ìnto the flour mìxture and combìne ìt wìth a pastry cutter, your fìngers, or two knìves untìl the mìxture resembles coarse meal. Set asìde.
3. .......
4. Get full recipe >> CLICK HERE

Share this post