Chocolate Lover's Nutty Fudgey Scones

Name: Chocolate Lover's Nutty Fudgey Scones
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Makes 10 scones
Cuisine: American
Ingredients: 4 c all purpose flour; 2/3 c cocoa, unsweetened; 4 3/4 tsp baking powder; 1 tsp salt; 2/3 c sugar; 3 Tbsp sugar; 12 Tbsp butter, unsalted, cold, about 1 12 sticks, cut into tablespoon pieces; 4 large eggs; 1 1/3 Tbsp vanilla extract, 1 tbsp plus 1 tsp; 2/3 c heavy cream; 3 Tbsp heavy cream; 2 c semi-sweet chocolate chips; 1 c walnut pieces or pecan pieces; 1/3 c crystalized sugar (or granulated sugar) for sprinkling on top of dough

By Leslie Speed Dutton
@leslieann1968

These are a chocolate lover's dream! My friends are always asking for this recipe.

Makes a great Valentine's Day morning oh so special.

Some serving suggestions:
1. Sprinkle powdered sugar on top.
2. Fresh berries and whipped cream.
3. Drizzle melted semi-sweet chocolate chips or hot fudge over the tops of scones and fresh strawberries.

Bake and serve in 1 day.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Makes 10 scones

Prep:

30 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

Add to Grocery List

4 c

all purpose flour
2/3 c

cocoa, unsweetened
4 3/4 tsp

baking powder
1 tsp

salt
2/3 c

sugar
3 Tbsp

sugar
12 Tbsp

butter, unsalted, cold, about 1 12 sticks, cut into tablespoon pieces
4 large

eggs
1 1/3 Tbsp

vanilla extract, 1 tbsp plus 1 tsp
2/3 c

heavy cream
3 Tbsp

heavy cream
2 c

semi-sweet chocolate chips
1 c

walnut pieces or pecan pieces
1/3 c

crystalized sugar (or granulated sugar) for sprinkling on top of dough

How to Make Chocolate Lover's Nutty Fudgey Scones

Step-by-Step

Preheat the oven to 400 degrees F: Line 2 heavy cookie sheets or rimmed sheet pans with lengths of cooking parchment paper.
Mix the dough: Sift the flour, cocoa powder, baking powder, salt, and granulated sugar into a large mixing bowl.
Drop in the chunks of butter and, using a pastry blender or two round-bladed knives, cut the fat into the flour mixture until reduced to large pieces about the size of large pearls. Reduce the fat further to smaller flakes, using your fingertips.
In a medium-size mixing bowl, whisk the eggs, vanilla extract, and heavy cream. Pour the egg mixture over the sifted ingredients, scatter the nuts and chocolate chips over, and stir to form a dough.
Gather the dough into a rough mass. Knead the dough lightly in the bowl for 30 seconds to 1 minute.
Form the scones: Divide the dough in half. On a lightly floured work surface, pat or roll each piece into a disk about 7 inches in diameter. With a chef's knife, cut each disk into 5 wedges.
As the scones are cut, press in any chips and nuts that may stick out of the sides. Transfer the scones to the prepared pans, placing them 3 inches apart. Assemble 5 scones on each pan. Sprinkle a little sugar on top of each scone.
Bake and cook the scones: Bake the scones in the pre-heated oven for 17 to 19 minutes, or until set. Begin checking the scones at 16 minutes.
Transfer the pans to cooling racks. Let the scones stand on the pans for 1 minute, then carefully remove them to cooling racks, using a wide offset metal spatula. Cool completely. Serve the scones freshly baked.