I always like to keep home-made treats on hand, just in case a certain cup of coffee needs a mate or if a friend happens to drop by. These scones were the perfect compliment to just about anything. Not too sweet, yet quenches my sugar cravings. I'm tucking this recipe in the "go-to" file.
Triple Chocolate Scones
adapted from The View from Great Island
Preheat oven to 400
2 1/4 c. flour
1/2 c. cocoa powder
1/3 c. sugar
1/4 tsp. salt
1 tsp baking powder
1 tbsp espresso powder ( I used instant coffee)
6 tbsp. cold butter, cut into chunks
1 tsp. vanilla
1/2 c. buttermilk
3/4 cup chocolate chips
Whisk together buttermilk, eggs, and vanilla, set aside. Combine all of your dry ingredients in the bowl of a food processor and mix. Drop in butter and pulse until crumbly. While machine is pulsing, slowly pour in buttermilk mixture. If the dough is too wet, add a little bit of flour (1 tbs. at a time), and if it's too dry, slowly add more buttermilk.
Turn mixture out onto floured surface and knead in chocolate chips. Don't knead too much, you don't want to overwork or overheat the dough.
Roll dough out to desired thickness - remember they will puff up slightly in the oven.
An easy tip to cut triangles :cut into squares, and cut each square into halves.
Transfer to a parchment lined baking sheet, and bake for 12-15 minutes. If you can't fit all of your triangles onto one baking sheet, pop them in the refrigerator to keep the butter cold.
After your scones have baked and cooled, drizzle with chocolate ganache.
I decorated a few for a recent bridal shower gift. I hope these help the new mama's cope with 3 a.m. wake up calls.