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320g plain flour
30g cocoa powder
115g caster sugar
4 teaspoons baking powder
¼ teaspoon salt
115g cold butter, finely cubed
170g chocolate chips
115ml double cream
85g icing sugar
2 tablespoons cocoa powder
1 ½ tablespoons milk
½ teaspoon vanilla extract
Preheat the oven to 200°C and line a baking sheet with greaseproof paper.
In a bowl, mix together flour, cocoa powder, sugar, baking powder, and salt.
Add butter to the dry mix and rub in until you get breadcrumbs.
Add the cream, milk and chocolate chips to the flour mixture and combine ingredients until a loose dough forms.
Turn dough out onto a floured surface and knead a few times, just until dough holds together. Don’t over work the dough. Pat into a circle, one-inch thick.
Cut dough into 8 triangles or cut out using a pastry cutter and place on a baking sheet. Let scones firm up in the fridge for 15 minutes.
Bake for 25-30 minutes until firm on the top.
Let cool on the baking sheet for 10 minutes before removing to a cooling rack to cool complete. .
Making the Chocolate Glaze
While the scones are cooling, make the glaze: stir together powdered sugar, cocoa powder, milk, and vanilla until smooth.
Drizzle the glaze over the cooled scones