Chocolate Glazed Chocolate Chip Scones

Soft and tender inside with a crunchy exterior, these scones are loaded with chocolate chips and then drizzled with a chcolate glaze!!! 

Every day should begin with drizzle of chocolate glaze!!!

We’ve been eating a bunch of these scones lately.

For breakfast, snack, with a tall glass of milk and once for dinner. 

Only for taste testing purposes, I promise. 

Sooooo, what makes these A-M-A-Z-I-N-G??

Super crunchy on the outside, tender (almost cake-like) on the inside and loaded with chocolate chips.

Aaaand that glaze?? Just like a chocolate doughnut, YUM. 

Frozen butter is key!! The cold butter creates pockets of steam (much like a puff pastry) contributing a flaky texture. 










Skill level – Intermediate

Chocolate Glazed Chocolate Chip Scones

Ingredients:

Chocolate chip Scones

2 cups all-purpose flour

1/4 cup packed light brown sugar

3 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 stick unsalted butter (frozen for several hours or overnight)

1/2 cup sour cream, cold

1/2 cup milk (whole milk or 2% ), cold

1 cup semi sweet chocolate chips 

Topping:

1/2 tablespoon milk

1/2 tablespoon sugar

Chocolate glaze:

1 cup confectioners sugar

3 tablespoons cocoa powder

2 tablespoons milk

1 teaspoon vanilla extract

Preparation:

1. Place one stick of butter in the freezer for several hours or overnight.

2. Preheat oven to 400 degrees F. Line a sheet pan with parchment paper and set aside.

3. Whisk together flour, both sugars, baking powder, baking soda and salt in a large bowl. 

4. Grate frozen butter in the coarse side of a box grater and immediately stir into the flour. Mix with your fingertips until it is evenly distributed and it resembles wet sand. (Break any large chunks of butter with your fingertips). 

5. Add sour cream and milk, stir with a spoon, until flour is moistened. Add chocolate chips and stir well (continuing to stir with the spoon), until it is forms a dough. 

6. Dust the kitchen counter lightly with some flour, transfer dough on it, and gently shape into a smooth ball (do not knead). If it sticks to your hand, then lightly dust the top with some flour. Pat ball  into a 7-inch disc, cut into 8 even wedges and gently transfer each wedge onto the parchment lined sheet pan, spacing 2-inches apart. 

7. Using a pastry brush, brush the tops of the scones with milk and then srinkle sugar. 

8. Place pan in  the middle rack of the oven and bake for about 30 minutes or until the tops are golden brown. 

9. Place pan on a wire rack to cool (scones can be enjoyed as is when hot/warm). 

10. When scones are warm, drizzle chocolate glaze with a spoon, let glaze set for 5 minutes before enjoying. 

To make chocolate glaze, 

Stir confectioners sugar, cocoa powder, milk and vanilla extract together until smooth. 

Makes 8 large scones

Recipe adapted from Americas test kitchen – Blueberry scones 


Notes:

1. Use cold milk and sour cream. 

2. Have the sheet pan, whisked dry ingredients, measured cold milk and sour cream ready before getting butter out of the freezer. That way, the butter has very little time to thaw.

3. DO NOT KNEAD. Don’t bother making the dough super smooth. Kneading the dough with develop gluten and will compromise on the tenderness.

4. Unglazed scones can be frozen for several weeks. 

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