⅔cupsemisweet or bittersweet chocolate chips(113 g)
¼cuphalf & halfor heavy cream
⅛tspflaked saltfor optional topping
Instructions
Preheat oven to 375°F. Lign a large baking pan with parchment paper. Set aside.
In a large mixing bowl, blend the flours, cocoa, espresso powder, sugar, baking powder, baking soda, and salt.
Using a stand mixer equipped with the beater paddle; or a pastry blender, pastry fork, or your fingertips, work in the butter until the mixture is unevenly crumbly. You can also freeze butter and coarsely shred with a box grater then easily cut-in butter with a fork.
Stir in the chocolate chips.
In a medium bowl, whisk together the vanilla, egg, and milk.
Add milk mixture to the dry ingredients, stirring until the mixture is evenly moist. If necessary, add an additional tablespoon or so of milk, enough to make the dough come together.
Divide the dough in half, and place the two portions of dough onto the baking sheet. Pat them gently into two 6" circles, each about 3/4" thick.
Cut each circle into 6 wedge-shaped pieces with a bench knife or bowl scraper (or sharp knife), pressing down firmly without sawing. This allows the scones to rise higher. Separate the scones a bit, but leave them in their circle; try to leave about 1" between them at the outer edge of the circle.
Bake the scones on the parchment lined baking sheet placed on the center rack at 375° for 18-23 minutes, until they lose their moist look, and a toothpick inserted into the center of one comes out clean; or with just a smear of chocolate from a melting chip.
Once scones are ready, remove from oven, and transfer them to a wire cooling rack to cool.
While your scones cool make the chocolat eglaze. Place the chocolate chips and half & half or creamer in a microwave-safe bowl or small saucepan. Heat in the microwave in 10 second intervals until milk is hot. (I did three 10 second intervals) After each interval stir until the chips melt. Once melted and entirely smooth you're all set!
Drizzle or pipe the glaze over the cooled scones and dig in! If desired, top with flaked salt for a salty sweet combo.
Notes
Recipe adapted from King Arthur Flour.Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!