Ingredients

The following ingredients have 4 Servings
  • 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
  • 3/4 teaspoon salt
  • 1 cup semi-sweet chocolate chunks
  • 1 cup heavy cream (plus extra for brushing on the top)
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg
  • 1/2 cup powdered sugar
  • 3 tablespoons heavy cream

Instruction

  • Preheat oven to 400 degrees.
  • 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!