Chocolate Chunk Scones
Serving Size / Yield
- 1/3 C. + 2 Tbs. light brown sugar
- 6 C. all-purpose flour
- 1 1/2 Tbs. salt
- 4 C. heavy creams (extra for glazing)
- 1/2 C. granulated sugar
- 1 lb. semisweet chocolate (Baker's works well)
- 3 Tbs. baking powder
Warning: this recipe creates large scones. If you don't want to make scones that could be a meal in itself, you might cut them into smaller pieces.
If using block chocolate (recommended), chop into 1/2-inch pieces. One way to do this is to place chocolate in large Ziplock bag and crush using a meat tenderizer or hammer. Sift dry ingredients into a large bowl.Pour cream in fourths into the bowl and stir in. Add the chocolate just before the last quarter of the cream. Stir until just combined. Don't overmix.
Flatten dough into a round disk about 3/4 of an inch thick and cut it like a pizza into 16 triangles or even more if you prefer smaller scones.
Place triangles on a nonstick or parchment-lined baking sheet. Brush top of each with cream and then top with a little coarse sugar.
Bake for 15-18 minutes or until tops are lightly golden.