These Triple Chocolate Scones are any chocolate lover's dream! Fudgy chocolate scones with semisweet chocolate chips inside, topped with a drizzle of chocolate icing.
Preheat the oven to 400℉. Line a baking sheet with parchment paper.
Whisk the flour, cocoa, sugar, and baking powder together in a large bowl. Cut in the cold butter using a pastry cutter until the pieces of butter are the size of peas. Stir in the chocolate chips.
Whisk together the cream, egg, and vanilla in a small bowl and add to the flour/butter mixture. Stir together until the dough just starts to come together. Turn the contents of the bowl onto a clean counter and knead the mixture just until the dough comes together. Do not over-mix!
Shape the dough into 3 rounds each about 1 inch thick. Cut each round into 4 wedges using a pizza cutter or large knife and place them on the prepared baking sheet. Bake in the preheated oven for 15-17 minutes or until a toothpick inserted into the center comes out clean.
Let the scones cool on the baking sheet before topping with the icing.
To make the Icing;
In a small bowl, whisk together the melted butter, sifted cocoa powder, vanilla extract, and milk. Add the powdered sugar gradually and whisk until smooth. Drizzle over the cooled scones using a spoon, a ziplock bag with the corner snipped, or a piping bag. Enjoy!
Notes
You may use unsalted butter instead. Just add ½ teaspoon of salt to the dry ingredients.
You may use chopped semisweet chocolate, dark chocolate, milk chocolate, or white chocolate instead.
Store scones covered at room temperature for up to 4 days.