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Chocolate Scones

Yield 8 scones
For breakfast or dessert, these brownielike sugar-crusted scones are addicting.


  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 3 tablespoons Dutch process cocoa (we tested with Droste)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cut into pieces
  • 1 cup whipping cream
  • 2 (1-ounce) squares semisweet chocolate, melted
  • 1 teaspoon vanilla extract
  • 1 tablespoon whipping cream or milk
  • 2 tablespoons turbinado sugar or sugar

How to Make It

  1. Combine first 5 ingredients; cut butter into dry ingredients with a pastry blender until crumbly. Gradually add 1 cup whipping cream, melted chocolate, and vanilla, stirring with a fork just until dry ingredients are moistened. Knead dough in bowl 3 or 4 times to incorporate any flour or cocoa in bottom of bowl.

  2. Pat dough into an 8" circle on a parchment-paper lined or lightly greased baking sheet. Cut into 8 wedges, using a sharp knife. (Do not separate wedges.) Brush with 1 tablespoon whipping cream, and sprinkle with turbinado sugar.

  3. Bake at 425° for 19 to 20 minutes. (Center will be soft; do not overbake.) Serve warm.

Christmas with Southern Living 2001