Edinburgh Chocolate Scones
Indulge in the rich, chocolatey decadence of Edinburgh Chocolate Scones, a delightful twist on the classic Scottish treat. These tender scones boast a deep cocoa flavor, perfectly balanced by chunks of melty dark chocolate in every bite. Made with simple pantry staples like all-purpose flour, cocoa powder, and a touch of vanilla, this recipe combines quick prep with satisfying results in just 30 minutes! The key to their soft, flaky texture is cold, cubed butter worked into the dry ingredients, creating a crumbly base that bakes to perfection. Ideal for breakfast, afternoon tea, or dessert, these scones pair beautifully with clotted cream, a smear of butter, or simply on their own. Perfect for chocolate lovers and fans of traditional scones, this recipe offers a gourmet spin that’s sure to impress!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 50 grams Granulated sugar
- 25 grams Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 75 grams Unsalted butter (cold, cubed)
- 100 grams Dark chocolate (chopped into small chunks)
- 150 milliliters Milk
- 1 large Egg
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.
Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry cutter, rub or cut the butter into the flour mixture until it resembles coarse breadcrumbs.
Stir in the chopped dark chocolate to evenly distribute throughout the mixture.
In a separate bowl, whisk together the milk, egg, and vanilla extract.
Make a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula or your hands, gently combine until a soft dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently pat it into a circle about 2.5 cm (1 inch) thick.
Using a round biscuit or scone cutter (approximately 6 cm/2.5 inches in diameter), cut out scones from the dough. Gather the scraps, re-roll, and cut again until all the dough is used.
Place the scones on the prepared baking sheet, leaving a little space between each one. If desired, brush the tops with a small amount of milk for a shiny finish.
Bake in the preheated oven for 12-15 minutes, or until the scones have risen and feel slightly firm to the touch.
Allow the scones to cool on a wire rack for a few minutes. Serve warm or at room temperature, with clotted cream, butter, or on their own.
Nutrition Facts
Calories |
2445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.9 g | 140% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 397 mg | 132% | |
| Sodium | 2286 mg | 99% | |
| Total Carbohydrate | 330.1 g | 120% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 107.3 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 356 mg | 27% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 1544 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
