I think the first time I had a scone was when I was in 5th grade. Well, I might have had them before then but I distinctly remember having them at this point and they seemed new to me. Anyway, I was in the TAG (Talented and Gifted) program at school. We were doing a production of Shakespeare’s Twelfth Night. I don’t remember which character I was but I do remember that I was NOT talented and gifted in the area of memorizing the play. Oh, I had such stage fright because of it!
Well, to connect things back to everyday life our teacher brought in scones, crumpets, clotted cream, jams, and teas for us to enjoy one day while we discussed and practiced the play. I was more interested in the treats than the play. What else is new?
Those scones were good but paled in comparison to these Chocolate chunk Scones. Well, those scones back in the day weren’t packed with chocolate hunks. My teacher was no fool… she was not going to bring in chocolate to a bunch of 5th graders. ha!
I mean, seriously… just look at these babies! They are studded with chunks of chocolate and drizzled with a luscious glaze. Sign me up!!
These scones take about 10 minutes to whip up and another 20 minutes to bake so you’re going to be enjoying these guys in no time at all. They are great warm and great cool so it wouldn’t be unheard of to have one for breakfast and another for lunch and another for a snack… oh, so that’s not normal. Well, excuse me!
Chocolate Chunk Scones
Makes 8 scones
For the scones:
- 9 ounces (or approximately 2 cups) all purpose flour
- 1 tablespoon baking powder
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 4 tablespoons cold butter, cut into small chunks
- 5 ounces chocolate chunks
- 3/4 cup heavy cream
- 1 egg, beaten
- 1 teaspoon pure vanilla extract
For the glaze:
- 3/4 cup powdered sugar
- 1-2 tablespoons heavy cream
- 1/2 teaspoon pure vanilla extract
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat, and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. Add the cold butter, and quickly rub the butter into the flour mixture with your fingers until the mixture resembles wet sand with a few small lumps of butter remaining. Add the chopped chocolate and toss to combine.
- Meanwhile, whisk together the heavy cream, egg, and vanilla extract. Gradually add the wet ingredients to the mixing bowl, gently tossing with the flour and butter mixture. Add just enough of the wet ingredients to bring the dough together as you stir gently. You don’t want the dough to be too sticky.
- Once the dough comes together, turn it out onto a lightly floured surface. Shape the dough into a large disc, and cut the disc into four equal parts. Then, shape each quarter of the dough into a disc and cut it into four wedges. Place the wedges on the prepared baking sheet.
- Bake for 18-20 minutes, until the tops of the scones are slightly golden.
- As the scones are cooling, whisk together the powdered sugar, heavy cream, and vanilla extract. Drizzle the glaze over cooled scones. Store in an air-tight container for up to 2 days.
Slightly adapted from My Kitchen Addiction