Deliciously rich chocolate scones complete with semisweet chocolate chips in every bite and a chocolate glaze on top!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword chocolate, eggless, gluten free, scones
Prep Time 15 minutesmins
Cook Time 20 minutesmins
Total Time 35 minutesmins
Servings 8scones
Calories 417
Author Taleen Benson
Ingredients
1 ¾cups (259g)gluten free flour blend
¼cup (21g)unsweetened cocoa powder
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonfine sea salt
½cup (113g)unsalted buttercold, cut into cubes
½cup (100g)granulated sugar
½cup (120ml)half and half
¼cup (57g)Greek yogurt
½teaspoonvanilla extract
½cup (85g)semisweet chocolate chips
For the glaze:
⅔cup (113g)semisweet chocolate chipsmelted
Instructions
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt together. Using a pastry blender (or two knives), cut in the cubes of butter until the mixture comes together into pea-sized crumbs.
In a smaller bowl, combine the sugar, half and half, Greek yogurt, and vanilla extract. Fold the mixture into the dry ingredients until combined. Fold in the chocolate chips.
Transfer the dough onto the prepared baking sheet and use your hands to form into a round disc. Use a sharp knife to cut into 8 even-sized wedges. Bake for 18-20 minutes or until the scones are slightly crisp on top. Allow the scones to cool completely before glazing.
Once the scones have cooled, use a spoon or a piping bag to drizzle the melted chocolate on top.
Notes
If you do not have half and half, make your own by mixing equal parts heavy whipping cream and milk.
The dough may be slightly crumbly but should stick together when pressed with your hands.