Glazed Chocolate Chunk Scones
Buttery scones are loaded with chocolate and drizzled with a powdered sugar glaze.
Servings: 6 large scones or 8 medium scones
Calories: 706kcal
Ingredients
Scones
- 8 tablespoons unsalted butter cold and cubed
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon turbinado sugar or other coarse sugar
- 1 tablespoon baking powder
- ¾ teaspoon Kosher salt
- 1 cup semi-sweet chocolate chunks
- 1 cup heavy cream plus extra for brushing on the top
- 1 ½ teaspoons vanilla extract
- 1 large egg
Glaze
- ½ cup powdered sugar
- 3 tablespoons heavy cream
Instructions
- Preheat oven to 400℉.
- In a mixing bowl, add the flour, sugars, baking powder, and salt. Stir to combine.
- Add the cold, cubed butter. Using a pastry cutter, cut the butter into the flour mixture until the mixture resembles coarse crumbs with bits of butter about the size of small peas. Toss in the chopped chocolate.
- Next, in a small pitcher or bowl, mix together the cream, vanilla, and egg. Then, pour the cream mixture into the flour and butter and gently stir to combine.
- On a board lightly dusted with flour, shape the dough into a circle (about 8 inches). Cut into 6 large wedges or 8 smaller wedges. Transfer to a parchment-lined baking sheet. Brush the tops with extra cream.
- Bake for 15-20 minutes lightly brown around the edges and a cake tester inserted in the center of a scone comes out clean. Let cool.
- Meanwhile, add the powdered sugar and heavy cream to a small bowl. Whisk to combine. Add more cream as needed to achieve a drizzling consistency. Drizzle the glaze over the scones. Enjoy!
Nutrition
Calories: 706kcal | Carbohydrates: 68g | Protein: 8g | Fat: 45g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 669mg | Potassium: 267mg | Fiber: 4g | Sugar: 29g | Vitamin A: 1214IU | Vitamin C: 1mg | Calcium: 182mg | Iron: 4mg