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Eggless Triple Chocolate Scones #BreadBakers


For this month's Bread Bakers, the theme is chocolate and our host Shireen Siqueira wanted us to make bread with cacao, cocoa or carob in any form, as a filling, topping or in the dough. Initially my plan was to try my hands on chocolate babka and the scones were my Plan B, in case the babka did not work out. Well I did make the babka and am so glad I tried them. Even though they did not come out perfect, they just tasted out of the world. I'm definitely going to try them again soon and will surely post it.

Coming to my backup plan!!! From the time I baked these cranberry and orange scones, I just love scones!!! Since scones are very rich and loaded with calories, I make only small batches so that we don't end up eating a lot. Chocolate scones can turn out little dry, but the addition of cream and gooey chocolate chips keep them moist. These scones are bursting with chocolate flavor - from the cocoa powder, chocolate chips and finally the chocolate drizzle. If you love bread baking and want to be part of this wonderful group, go through the details at the end of the post.

While I was drafting the post, I noticed that this is my 350th post. Thank you all for the love and support, and keep visiting the blog. Off to the recipe!

TRIPLE CHOCOLATE SCONES RECIPE

{ Eggless chocolate scones with dark chocolate chips }
Recipe Source ~ Sally's Baking Addiction
Makes 6 scones


Ingredients:

½ cup all-purpose flour
⅓ cup whole wheat flour
2 tbsp unsweetened cocoa powder
¼ cup sugar
1 ¼ tsp baking powder
¼ tsp salt
60 grams unsalted butter, frozen
¼ cup heavy cream / thickened cream
2 tbsp thick buttermilk
1 tsp vanilla essence
½ cup dark chocolate chips

For the chocolate drizzle:
30 grams dark chocolate chips
½ tbsp unsalted butter

Method:

1. Preheat the oven to 200 °C | 400 °F. Line a baking sheet with parchment paper.

2. In a large mixing bowl add cream, buttermilk, vanilla essence and whisk well. Set aside.

3. In another bowl, add all-purpose flour, whole wheat flour, cocoa powder, sugar, baking powder, salt and mix well.

4. Using a grater with large holes, grate the butter into the flour. Using your fingers, rub butter into flour until the mixture becomes coarse.

5. Add this mixture into the wet ingredients and mix with a fork until just incorporated. Add the chocolate chips and gently press to form a dough.

6. Place on a lightly floured surface. Gently roll to a circle of ¾th inch thickness. Cut into 6 triangles and place on the baking sheet about 1-inch apart.

7. Bake for 20-25 minutes or until cooked. Place them on a wire rack and allow to cool for 5 minutes.

8. To make the chocolate drizzle, melt the chocolate and butter in the microwave. Whisk until smooth. Drizzle over the warm scones.

Notes and Tips
  • It is very important for the butter to be frozen. Otherwise it will be difficult to grate and the scones will not turn flaky.
  • You can use a mix of milk, white and dark chocolate chips.
  • The chocolate drizzle is optional. I made one set of scones without the chocolate drizzle and they were equal good.
  • If the dough is very dry, add more cream or buttermilk as required.

BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.



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