If you’ve taken a look at the “Sweets” section of my site, you can tell I really love chocolate. The other day, I had a chocolate craving but it wasn’t even 8am, so I decided to make something breakfast appropriate with chocolate so I didn’t feel so bad eating it that early! And with that came these Chocolate Breakfast Scones.
I have never made scones before and was a bit intimated, but they are SO easy and don’t take many ingredients at all. One tip I have is to chop the chocolate (I used Ghirardelli) and dice the butter before starting the dough. The butter has to be cold, so I chopped it first and put it back in the fridge while I prepared the rest of the ingredients, and then it was ready to go once it was time to add the butter.
I also topped each scone with a sprinkling of turbinado sugar before baking. This gives a touch of sweetness and crunch that goes perfectly with the flaky texture of the scone.
With less than 20 minutes in the oven, you have fresh, chocolatey scones that you can’t possibly NOT love. Think these would be pretty perfect to serve Christmas morning too. I mean if you’re going to have chocolate for breakfast, Christmas is a pretty good day to do it.
- 2 cups all-purpose flour, plus more for dusting
- ¼ cup sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- 6 tablespoons cold unsalted butter, diced
- ½ cup heavy cream
- 1 teaspoon vanilla
- 4 ounces semi-sweet chocolate, chopped
- Turbinado sugar
- Preheat oven to 400 degrees
- Line a baking sheet with parchment paper
- In a bowl of a stand mixer with the paddle attachment, combine flour, sugar, salt and baking powder
- Add butter to flour mixture and beat the butter into the dry ingredients on low-medium speed until the butter is a pea-sized shape
- Add in heavy cream and vanilla, mix to combine
- Stir in the chocolate chunks with a spoon and form the dough into a ball
- Add dough to a floured surface and form in a long rectangle, about an inch thick
- Cut dough in half and the halves in half
- Then cut each square in half diagonally to form the scone shape
- Top each scone with a sprinkle of the turbinado sugar
- Transfer to the baking sheet about an inch or two apart
- Bake 17-18 minutes or until golden brown
- Let cool and enjoy