Decadent Chocolate Scones

     Scones!  I love any scone - be it my savory scones, or in this case, a new addition to my sweet scone line-up, chocolate! My Decadent Chocolate Scones are the perfect compliment to your day.  You'll love the rich taste that this chocolate scone offers,  mixed with its light and airy traditional scone texture. This scone pairs perfectly with your morning coffee without leaving you feeling 'overstuffed' or 'weighed down.'  As Brand Ambassador for Rodelle, they provided me with their Vanilla Paste and Chocolate Extract, which enhances the depth and richness of these scones, and the Gourmet Dutch Processed Cocoa is a true "must have" for your baking pantry.   I hope you bake some of these for yourself!  ~Enjoy! Diane 

Decadent Chocolate Scones
Ingredients: 
2 2/3 cups All-Purpose Flour
1/3 cup Rodelle Gourmet Dutch Processed Baking Cocoa
1/2 teaspoon instant espresso granules
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon table salt
8 tablespoons cold butter, cut into small dice
1 1/2 cups semisweet or bittersweet chocolate chips
1/2 teaspoon Rodelle Vanilla Paste
1/2 teaspoon Rodelle Chocolate Extract
1 large egg
3/4 cup + more as needed, Milk
powdered sugar, for dusting *optional

Directions:

• Preheat oven to 375°F.
• Lightly grease a baking sheet, or line with parchment paper.
• In a large mixing bowl blend together the flour, cocoa, instant espresso granules, sugar, baking powder, baking soda, and salt.
• Cut the cold butter into small dice, and using a pastry blender, or fork, work in the cold butter until the mixture is crumbly. Stir in the chocolate chips.
• In a cup, whisk together the vanilla paste, chocolate extract, egg, and 3/4 cup milk.
• Add the liquid ingredients to the dry ingredients, stirring until the mixture is evenly moist. If needed, add in additional milk, just enough to make the dough come together.
• Divide the dough in half, and place the two halves onto your prepared baking sheet. **See Baking Tip below!!  Pat them gently into two 6" circles, each about 3/4" thick.
• Cut each circle into 6 wedge-shaped pieces with a bench scraper or sharp knife. It's easier with this dough to dip your cutter in flour after EACH cut. Make sure you press it into the dough quickly, without sawing. A clean cut will allow the scones to rise higher. Separate the scones a bit, but leave them in their circle. Leave about 1" between them at the top outer edge of the circle.  Place the tray of scones in your freezer for 10 mins - if your freezer space allows it - this will firm the butter back up - making for a lighter, more moist scone. 
• Bake the scones for approx 20 minutes, until they lose their moist/wet look, and a cake tester inserted into the center of a scone comes out clean.  Remove the scones from the oven, and transfer to a rack to cool.
• Dust with powdered sugar before serving, optional.

**BAKING TIP:  Mix 3 tablespoons confectioners' sugar with 1 teaspoon cocoa powder, sprinkle on your parchment-lined (or lightly greased) baking sheet.  Use this sugar mixture in place of the usual flour, to keep the scones from sticking to the pan/parchment as you shape scones.  
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Kitchen Note: Want to switch it up a bit? Add some heat to your chocolate scones with a pinch of cayenne or red pepper flake.  

Special thank you to Rodelle for providing me with their fabulous baking products.  For more information, or for ordering their kitchen baking essentials, please visit their website at www.rodellekitchen.com ​