Triple Chocolate Scones

These Triple Chocolate Scones are any chocolate lover's dream! Fudgy chocolate scones with semisweet chocolate chips inside, topped with a drizzle of chocolate icing.

Author: Knead Some Sweets

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 12 scones

Calories: 360 kcal per serving

Ingredients

1 ⅔ cups - all-purpose flour
⅓ cup - cocoa powder
½ cup - white sugar
1 tbsp - baking powder
¾ cup - cold salted butter*
¾ cup - semisweet chocolate chips*
½ cup - heavy cream
1 - whole egg
1 tsp - vanilla extract
1 tbsp - salted butter
1 tbsp - cocoa powder
1 tsp - vanilla extract
2 tablespoons - milk
1 cup - powdered sugar

Instructions

Preheat the oven to 400℉. Line a baking sheet with parchment paper.
Whisk the flour, cocoa, sugar, and baking powder together in a large bowl. Cut in the cold butter using a pastry cutter until the pieces of butter are the size of peas. Stir in the chocolate chips.
Whisk together the cream, egg, and vanilla in a small bowl and add to the flour/butter mixture. Stir together until the dough just starts to come together. Turn the contents of the bowl onto a clean counter and knead the mixture just until the dough comes together. Do not over-mix!
Shape the dough into 3 rounds each about 1 inch thick. Cut each round into 4 wedges using a pizza cutter or large knife and place them on the prepared baking sheet. Bake in the preheated oven for 15-17 minutes or until a toothpick inserted into the center comes out clean.
Let the scones cool on the baking sheet before topping with the icing.
In a small bowl, whisk together the melted butter, sifted cocoa powder, vanilla extract, and milk. Add the powdered sugar gradually and whisk until smooth. Drizzle over the cooled scones using a spoon, a ziplock bag with the corner snipped, or a piping bag. Enjoy!

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