Triple Chocolate Scones
Sometimes we just need something a little indulgent, right? Well, these triple chocolate scones are perfect for that! These are also just the thing to whip up when unexpected guests pop in, as they take no time at all and are an impressive treat to serve!
Recipe Tester Feedback: “These scones were so light and fluffy and had the perfect chocolate combination. On testing day my daughters all had friends over, and every one of them gave a big thumbs up and said they were awesome." - Anita
No: Egg / Nuts
Contains: Gluten / Dairy
Preparation Time 10 minutes
Cooking Time 20 minutes
Makes 18 scones
Can be frozen
- self raising flour - 500g, plus extra for dusting
- baking powder - 1 tsp
- cocoa powder - 35g
- sugar - 35g
- cream - 330g, pure
- soda water - 170g
- vanilla - 1 tsp, extract
- chocolate chips - 75g, dark
- chocolate chips - 75g, white
- milk - 2 Tbsp, for brushing
- Preheat the oven to 180C. Line a baking tray with baking paper.
- Place the self raising flour (500g), baking powder (1 tsp) and cocoa powder (35g) into the bowl. Mix Speed 4 / 10 seconds.
- Add the sugar (35g), pure cream (330g), soda water (170g), vanilla extract (1 tsp), dark choc chips (75g) and white choc chips (75g) to the bowl. Mix Speed 5 / 5 seconds until only just combined. You may need your spatula to assist the mixing. Do not overmix the dough.
- Combine Closed Lid / Kneading Function / 10 seconds. The dough will be quite wet, which will lead to a lighter scone. If you handle the dough too much, you won't have soft fluffy scones.
- Remove the dough from the bowl and place it onto a silicone mat. You may find that flouring the mat makes them easier to work with. Shape and flatten the dough until it is 2-3cm high.
- Cut as many shapes as you can from the dough using a scone cutter dusted with flour. When cutting the scones, avoid twisting the cutter; just press down firmly. Each time you reshape and cut from the dough, the resulting scones will become denser.
- Place the scones close together on the prepared tray.
- Brush the top of each scone with milk (2 Tbsp).
- Bake for 18-20 minutes or until cooked through.
- For crusty topped scones, allow them to cool at room temperature on a wire cooling rack. For soft crust scones, cover with a tea towel.