How to Make Chocolate Chunk Scones

This variation on cream scones makes a decadent breakfast or teatime treat. This recipe contains no butter or shortening, which results in a deliberately dry and crumbly scone that demands to be eaten with tea or coffee. Makes 16 scones.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 1/2 tbsps salt
• knife
• 1/2 cup granulated sugar
• bowls
• 4 cups heavy creams (plus extra for glaze)
• baking sheets
• 3 tbsps baking powder
• sifters
• 6 cups all-purpose flour
• 1/3 cup light brown sugar
• 1 lb. semisweet chocolate
• Baking Sheets
• Bowls
• Knife
• Sifters
• Knife
• Bowls
• Baking sheets
• 1/3 cup light brown sugar
• 6 cups all-purpose flour
• 1 1/2 tbsps salt
• 4 cups heavy creams (plus extra for glaze)
• 1/2 cup granulated sugar
• 1 lb. semisweet chocolate
• 3 tbsps baking powder

1. Heat the oven to 425 degrees F.

2. 

   If using block semisweet chocolate (recommended), chop into 1/2-inch pieces, keeping each roughly the same size.

3. 

   Sift dry ingredients into a large bowl.

4. 

   Pour the cream in thirds into the bowl and stir it in. Add the chocolate just before the last addition of cream.

5. 

   Stir together just until combined. Don't overmix.

6. Flatten the dough into a round disk about 3/4 inch thick and cut it like a pizza into 16 triangles.

7. Place the triangles on a nonstick or parchment-lined baking sheet.

8. 

   Brush the top of each one with some of the extra cream, and sprinkle with some coarse sugar.

9. Bake for 15 to 20 minutes or until the tops are lightly golden. These are best when enjoyed warm.

Tips & Warnings

• For the chocolate, it's best to use a whole block of quality semisweet chocolate that you cut yourself. You can also use semisweet chocolate chips, or use chocolate squares that you break apart into uniform pieces.

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