Yield: Yields 8 large scones.
The better the chocolate, the better the scones will taste.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I've made these lots of times and have tweeked the recipe. I find it works better and faster to grate the cold butter into the dry ingredients. I use one full egg and one egg yolk and the 3/4 c of cream for the wet ingredients - seems to make a moister, higher, less dense scone. I often reserve a tablespoon of the wet ingredients fro the eggwash rather than using another egg.
I often measure out the dry ingredients and grate the butter in the night before and then just mix in the wet ingredients the morning of - takes less than 5 minutes to make. I find baking at 375 instead of 400 makes for a less browned scone.
I love this recipe and have been using it since it was published a few years ago. Rich, yummy and decadent.
Very flavorful, very chocolatey scone. Closer to a snack like a cookie than a brunch item, still worth every calorie.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?