Chocolate Breakfast Scones
Serves: 8 scones
  • 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
  1. Preheat oven to 400 degrees
  2. Line a baking sheet with parchment paper
  3. In a bowl of a stand mixer with the paddle attachment, combine flour, sugar, salt and baking powder
  4. 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
  5. Add in heavy cream and vanilla, mix to combine
  6. Stir in the chocolate chunks with a spoon and form the dough into a ball
  7. Add dough to a floured surface and form in a long rectangle, about an inch thick
  8. Cut dough in half and the halves in half
  9. Then cut each square in half diagonally to form the scone shape
  10. Top each scone with a sprinkle of the turbinado sugar
  11. Transfer to the baking sheet about an inch or two apart
  12. Bake 17-18 minutes or until golden brown
  13. Let cool and enjoy
Recipe by Feeding an Italian at