What do you get when you combine two of my favorite baking ingredients? These show-stopping chocolate cinnamon scones, of course. They’re flaky, moist and melt-in-your-mouth good.
If you’re looking to shake up your breakfast or afternoon snack routine, make a batch of chocolate cinnamon scones. It’s a relatively easy recipe that never disappoints. Enjoy the sweet treats with hot coffee or tea, and you’ll be in heaven. I guarantee it.
Recipe adapted from King Arthur Flour.
Chocolate Cinnamon Scones
Makes 5-6 scones
Ingredients
Filling:
- ¼ cup roughly chopped dark chocolate
- 2 tablespoons + 2 teaspoons light brown sugar
- 1½ tablespoons unsalted butter
- 1½ teaspoons ground cinnamon
Finish:
- 1 tablespoon + 1 teaspoon granulated sugar
- ½ teaspoon ground cinnamon
Dough:
- 1½ cups all-purpose flour
- 2 tablespoons + 2 teaspoons granulated sugar
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, cold, cut into small pieces
- ½ cup evaporated milk
- 1 egg, beaten, divided
Instructions
Make the filling:
- In a food processor, combine all ingredients and process until chocolate is finely ground. Set aside.
Make the finish:
- In a small bowl, combine the granulated sugar and cinnamon. Set aside.
Make and bake the scones:
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, granulated sugar, baking powder and salt. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse meal.
- In a separate bowl, combine the evaporated milk and half of the egg (reserve the remaining egg for the finish); mix well.
- Add the wet mixture to the dry mixture and stir until just combined.
- Turn out dough onto a lightly floured work surface and pat into a ¾"-thick rectangle. Fold the dough in half, turn it 90 degrees and pat into a ¾"-thick rectangle. Spread the filling in an even layer over the top of the dough. Fold into thirds, like a business letter, and pat into a ¾"-thick rectangle. Fold the dough in half, turn it 90 degrees and pat into a 1"-thick rectangle. Flour your work surface as necessary to prevent sticking.
- Cut out scones with a round cutter and transfer to the prepared baking sheet. Press together scraps and cut out one or two more scones.
- Brush tops of scones with reserved egg and sprinkle with finish.
- Bake for 12-15 minutes or until golden brown. Transfer scones to a wire rack to cool.
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