For whatever reason whenever I find scone recipes they’re always covered in some sort of frosting or topping and it feels like the only reason to do that is if you dry out the scones so much that you need a goo on top to retain moisture. Well, the original recipe for these scones also had a chocolate frosting and I just don’t think you need it at all especially with how much ooey-gooey chocolate is inside. At the worst you can warm these up for 15-20 seconds in the microwave to get a softer texture right before eating.
Double Chocolate Scones
Preheat your oven to 190°C and line a baking sheet with parchment.
In a stand mixer add the flours, cocoa, espresso powder, sugar, baking powder, baking soda, and salt then beat for a minute just until mixed with the paddle attachment.
Add the butter and beat until a crumbly mixture has formed then add the vanilla, milk, and egg and once blended add the chocolate chips. Mix just until combined.
Divide the dough in half and on the baking sheet make two large circles about 2cm thick (if the dough is too sticky to work with you can flour your hands lightly). Once in circles, using a bench scraper, divide the circles into six equal pieces by pressing down instead of sawing and then divide the scones slightly to allow cooking area.
Bake for about 20-25 minutes until the middle of the scone produces a clean toothpick.