Chocolate Scones. The Breakfast of Real Champions.

I would like to champion chocolate for breakfast. These 100% whole grain scones are made possible by the best stone-ground whole grain flour you can buy (thanks to Nan from @gristandtoll).
Print this recipeIngredients
Chocolate Scones. The Breakfast of Real Champions.
2 cups | 240g | Whole wheat flour |
1/2 cup | 100g | Sugar |
1/4 cup | 40g | Cocoa powder |
1/2 tsp | Sea salt | |
1 Tbsp | Baking powder | |
4 ounces | 112g | Cold butter |
1 | Egg | |
1/2 cup | 120g | Heavy cream |
1/3 cup | 80g | Buttermilk |
some | Good semi sweet or milk chocolate, chopped up, using as much as you see fit. |
Directions
- Preheat oven to 380F.
- Place the flour, cocoa powder, baking powder, sugar and salt in a large bowl or the bowl of a food processor. Rub the cold butter into the flour until they are the size of your tiny pinky nail (or pulse a couple of times in the food processor).
- Whisk the egg, buttermilk and cream together. Pour the dry ingredients over the wet and stir, with the chocolate too, with a wooden spoon or spatula until just moistened.
- Turn the dough onto your counter and loosely shape into an 8" circle. Cut into 8 triangles. Place on a parchment-paper lined cookie sheet and bake for about 15 minutes. If you need to, glaze with melted chocolate (we melt equal parts butter and chocolate together). MMMMmmmmmmmmmmmm.....