Triple Chocolate High Altitude Scones -

Triple Chocolate High Altitude Scones

www.wildflourrecipes.com

Loaded with rich cocoa, melty chocolate chips, and a luscious chocolate drizzle creates an irresistible treat for breakfast or brunch.

Prep Time25

Cook Time20

Course: Breakfast

Cuisine: American

Keyword: chocolate, chocolate scones, scones

Yield: slices

Calories: 612kcal

Cut cold butter up into small pieces and place in the freezer for a few minutes.
Prepare baking sheet with parchment paper.
Combine flour, cocoa powder, sugar, baking powder, & salt in a mixing bowl.
Cut the cold butter into the flour mixture with the pastry blender until the pieces of butter are pea size and coated in flour.
Add in the milk, 1/2 cup of heavy cream, and vanilla extract. Mix until a dough forms.
Add chocolate chips and fold into the scone dough.
Dump the scone dough onto the parchment paper. Use your clean hands to form an 8-inch circle that is 3/4 inch thick. NOTE: if the dough it too sticky, sprinkle a small amount of flour on top to help form the circle.
Cut the dough into 8 equal wedges. Place the wedges on the baking sheet 1-2 inches apart.
Brush the heavy cream on top of the dough.
Place the baking sheet in the fridge for a minimum of 15 minutes. Cover the dough with plastic wrap if in the fridge for more than 1 hour.
Preheat oven to 400° F and place the oven rack in the center of the oven
Bake for 18-20 minutes.
Cool the baked scones on a wire rack for a few minutes.
While the scones are cooling, mix the chocolate icing by slowly adding the milk to the powdered sugar and cocoa powder until the right consistency is achieved for drizzling over the scones.
Serve warm and enjoy!

INGREDIENT SUBSTITUTIONS:

STORAGE: store in an airtight container at room temperature or in the freezer

REHEATING: place room temperature scones in preheated oven at 350° for 5-10 minutes