Triple Chocolate Scones

Ingredients

3 cups all purpose flour, scooped and leveled

1/2 cup unsweetened cocoa powder

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

3/4 cup very cold, unsalted, cubed Organic Valley butter

1 and 1/4 cups Organic Valley heavy cream plus more for brushing before baking

1 and 1/4 cups milk chocolate chips

1 cup semi sweet chocolate, melted and cooled for drizzling over cooled scones

Preheat your oven to 400 degrees. Line 2 baking sheets with parchment or silicone baking mats and set aside

In a large mixing bowl, whisk together the flour, granulated sugar, cocoa, salt, baking powder and baking soda.

With a pastry cutter, cut in the very cold butter until you see pea sized pieces of butter mixed in the flour mixture.

In a small mixing bowl, whisk together the egg, heavy cream and vanilla.

Pour into the flour mixture and mix by hand until the dough comes together.

Add in the milk chocolate chips and stir until combined.

On a lightly floured surface, cut the dough into two balls.

Roll the balls into approximately 8-10 inch disks.

Cut the disks into 6 scones each.

Place them on the lined baking sheets, only 6 per pan. (see photos)

Lightly brush them with cream.

Sprinkle the scones with the Turbinado sugar

Bake for 7 minutes and rotate the pan.

Bake for 6 to 7 minutes or until the scones are very lightly browned.

(They will be delicate, so let them rest on the baking sheet until cool).

Melt the semi sweet chocolate and set aside until cooled.

Place in a piping bag with a round tip.

Pipe the cooled chocolate on the scones in a back and forth pattern.

Let the chocolate cool so you can package them up.

Freeze the scones if you don’t eat them the same day.

I use freezer bags to freeze the leftovers.

They will keep for up to a month.

Enjoy!!