The air has turned crisp here in Northern California, with sharp winds reminding us that winter is approaching. We welcome the Pacific storm systems that promise much-needed rain and mountain snow. After years of severe drought, many of us are hopeful that El Niño will bring enough precipitation to refill reservoirs and begin replenishing the aquifer that supports the agriculture supplying much of the country with fresh fruit and vegetables.
After spending time outside in the chill, we come in with red cheeks and cold noses, heading straight for a steaming cup of coffee or spiced cider to warm up. Nothing pairs better with a hot drink than a sweet treat, and these double chocolate sugared scones are just the Chocolate Monday indulgence to cozy up with.
Before baking on the left; Hot from the oven on the right
These scones are rich with cocoa, topped with coarse sugar for a pleasant crunch, and finished with a chocolate glaze for extra decadence. True to classic British scones, they aren’t overly sweet—the sugar crystals add texture and the glaze brings just enough sweetness to elevate them. You can make these with regular flour or a gluten-free all-purpose blend; both versions are delicious.
The Artist enjoyed his served with a smear of Italian orange marmalade, and the bright, citrusy contrast was delightful. If your household prefers jam or jelly, consider holding off on glazing until after serving so guests can decide whether they’d rather spread preserves instead. Raspberry or cherry jam also pairs beautifully with chocolate.
Hot from the oven!
These scones make a perfect breakfast, brunch, or luncheon offering for overnight guests or family visits. They freeze well, so you can prepare them ahead and spend more time enjoying company and less time in the kitchen.
They’re also excellent as an afternoon pick-me-up with tea or espresso after a day of exploring or shopping. A warm scone provides a little lift before heading back to prepare dinner for your crowd.
Ready for a bite?
You can also make smaller rounds and cut them into miniature wedges—two-bite scones that work beautifully for hostess gifts, party takeaways, or holiday cookie exchanges. They’re a handy and elegant little treat to share.
The Artist isn’t fond of cloyingly sweet desserts, and when I suggested he bring extras to the office, he laughed and said he’d likely eat them all himself. That’s high praise—and proof these scones strike a wonderful balance of chocolate flavor without being overly sweet.
Happy Chocolate Monday to everyone—enjoy!
Here you go!
Jane’s Tips and Hints:
To practice piping, pipe frosting onto parchment, then scrape it back into the bag and try again. It’s an easy way to build confidence without wasting much frosting.
Gluten-Free Tips:
If your gluten-free blend includes xanthan gum, adding a small extra pinch helps give scones a bit more chew and reduces crumbliness. Commercial blends may vary, so a little added xanthan ensures consistent results.
Kitchen Skill: How to Fill a Piping Bag
Place the piping tip in the bag, fold the top down to form a cuff, and set the bag (tip down) into a tall, stable glass. Hold the cuff open with one hand and spoon or spatula the filling into the bag. Fill only up to two-thirds full, refold the top, and twist to force contents toward the tip. Test by piping onto parchment first to remove air bubbles, then pipe with steady pressure while keeping the top twisted to push filling forward.
- Scones
- 2 cups unbleached all-purpose flour or gluten-free all-purpose flour blend
- 1/2 cup cornstarch (if using gluten-free flour)
- 3/4 tsp xanthan gum (if using gluten-free flour that does not already have it included; if there is xanthan in the blend, use just 1/4 tsp)
- 1/4 cup Dutch-process unsweetened cocoa
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (8 tbsp/1 stick) cold butter, cut into small pieces
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 to 3/4 cup half-and-half or milk, or as needed
- Coarse sugar crystals, optional
- Glaze
- 2/3 cup semisweet or bittersweet chocolate chips
- 1/4 cup half & half or milk
- Preheat oven to 375°F. Lightly grease a baking sheet with sides or line it with parchment.
- Prepare the Scones: In a large mixing bowl, combine the flour, cornstarch & xanthan gum (if using gluten-free flour), cocoa, sugar, baking powder, baking soda, and salt together. Whisk until completely incorporated.
- With a pastry blender or your fingertips, work the butter into the dry ingredients until the mixture is crumbly. Leave some larger pieces of butter for a more tender scone, you do not need to be perfect at this stage, lumpy is good.
- In a small bowl, whisk together the vanilla, eggs, and milk.
- Make a well in the center of the dry ingredients. Add the liquid ingredients to the dry ingredients, stirring with a fork until the mixture is evenly moist. If the dough is too dry and you are having trouble getting all the dry ingredients incorporated, add more milk, 1 tsp at a time until the dough comes together.
- Divide the dough in half, form half into a ball in your hands and place on the baking sheet. Pat it gently into a 6-inch circle about 3/4″ thick. Repeat with the second half of the dough. Cut each circle into 6 wedge-shaped pieces with a sharp knife, pressing straight down without sawing. Dip the knife in flour (or gluten-free flour) after each cut. Cutting the dough allows the scones to rise higher and in the case of gluten-free, helps it bake all the way through. Sprinkle the top with coarse sugar if desired and gently press into the dough.
- Bake the scones for 15 to 20 minutes, until they look dry on top, smell fully baked, and a toothpick inserted into the center of one comes out clean. Remove from the oven and transfer to a rack to cool completely.
- If you won’t eat all of these in one sitting, you can wrap each wedge individually in plastic wrap before glazing and store in an airtight container in the refrigerator for several days. Glaze them once they have returned to room temperature or after you’ve microwaved them for about 15 seconds, before serving for the best texture.
- Make the Glaze: Place the chocolate chips and half & half or milk in a microwave-safe bowl or small saucepan. Heat in the microwave (or over low heat) until the cream is very hot. Remove from the heat, and stir until the chips melt, and the mixture is smooth.
- Transfer to a piping bag fitted with a small round tip. Drizzle the glaze over the cooled scones. You can reheat individual scones very briefly in the microwave; watch closely so their icing doesn’t melt and run.
- Yield: 12 scones
- (Photos are of my gluten-free version)
Create a New Tradition Today!
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