There you go...once again I asked Wally "what would you like me to bake for tomorrow's breakfast, Amore?" and the answer was...duh duh duh duh....of course: chocolate chip scones :(
Booooring! I mean, not that chocolate chip scones are boring or not good....but I don't like making always the same thing. The Daring Baker in me really got a lot of confidence already from the first Daring Bakers Challenge....I cannot make just chocolate chip scones.
At the same time, I know how much Wally loves chocolate. I think I could even make chocolate lasagne and he would eat them (hummm maybe I should explore this possibility). So, that's where this recipe comes from. These are not JUST chocolate chip scones...these are THE chocolate chips scones, actually the TRIPLE chocolate scones. The name comes from the fact that they are a chocolate scone dough with both semisweet and white chocolate chips. Whenever you have chocolate cravings (or any other sweet craving!), these are what you need: you sure will be satisfied. And if you are not a big chocolate craver (like myself) you should know that I LOVED these scones too. And for me to use the word "love" it means I had to take them out of my sight or I would have finished them in one day.
The inspiration comes from Joy of Baking. I did want to balance out the semisweet chocolate taste so I put more white chocolate relative to semisweet. Also, I did not do the egg wash. I usually prefer to brush the scones dough with milk. I feel it makes the final scones softer and a bit lighter....or maybe that is just to make my conscience feel better.
Triple Chocolate Scones
makes 8 big scones
160 ml heavy whipping cream
1 large egg
1 tsp pure vanilla extract
245 gr all purpose flour
25 gr natural unsweetened cocoa powder
100 gr granulated white sugar
2 1/2 tsp baking powder
1/4 tsp salt
75 gr cold unsalted butter, cut into small pieces
30 gr semisweet chocolate chips
70 gr white chocolate chips
2 tbsp milk to brush the scones
Preheat the oven to 375 degrees F.
In a small bowl, whisk together the whipping cream, egg, and vanilla extract. Set aside.
In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder and salt. Cut the butter into the dry ingredients mixture until it resembles coarse crumbs. Stir in the chocolate chips. Add the cream mixture and stir just until the dough comes together into a ball (add more cream and/or flour as necessary).
Turn the dough onto a floured surface; knead gently a few times and shape into a ball. On a baking sheet covered with parchment paper, pat the dough into a circle about 1/2" thick and 8" in diameter. Using a sharp knife, cut wedges in the dough, being careful not to cut all the way through. Finally, brush the tops of the scones with milk.
Bake for about 20 minutes or until the edges start to get brown. Cool completely on a wire rack before serving.
Source: Joy of Baking