RecipesBaking And Sweets

Chocolate Scones Recipe

“The countdown is ON! If you love chocolate as much as I do read on for the most indulgent of breakfast treats, my Easter chocolate scones!” Thanks to Nikibakes for the delicious recipe.

Gluten Free
Chocolate Scones Recipe
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Ingredients

For the scones
  • 300g plain/gluten free flour
  • 30g cocoa powder
  • 120g light brown sugar
  • 3 tsp baking powder
  • 1/4 tsp sea salt
  • 115g very cold butter, finely cubed
  • 150g dark chocolate chips
  • 200ml almond milk
For the chocolate icing
  • 80g icing sugar
  • 2 tbsp unsweetened cocoa powder
  • 1 1/2 tbsp milk
  • 1/2 tsp vanilla extract
  • Easter eggs to decorate

“The countdown is ON! If you love chocolate as much as I do read on for the most indulgent of breakfast treats, my Easter chocolate scones!”

Thanks to Nikibakes for the delicious recipe. 

Method

01
Preheat the oven to 200°C and line a baking sheet with greaseproof paper, set aside.
02
In a medium bowl, whisk together flour, cocoa powder, sugar, baking powder, and sea salt. Add your butter to the dry mix and rub the mixture until it resembles coarse breadcrumbs. You can also do this step using your fingers.
03
Add your milk and chocolate chips to the flour mixture. Working quickly, combine ingredients until a loose dough forms.
04
Turn your scone dough out onto a floured surface and knead a few times, just until the dough holds together, don't overwork the dough. Pat into a circle, one inch thick. Cut your dough into 8 even triangles and place on a baking sheet. Let scones firm up in the fridge for 15 minutes.
05
Bake for 25-30 minutes, or until the tops are firm and the scones sound hollow when tapped. Let them cool on the baking sheet for 10 minutes before removing them to a rack to finish cooling.
06
While the scones are cooling, make the glaze by stirring together your icing sugar, cocoa powder, milk, and vanilla until incorporated. Drizzle the glaze over the cooled scones, decorate with your Easter eggs, and ENJOY!