Double Chocolate Scones
Today I decided to make Double Chocolate Scones. I got started before I realized I barely had any all-purpose flour left! I wasn’t going to let that stop me – and neither was I going to the grocery store with all of the big, fluffy snow St. Louis was getting.
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Luckily for me, I have lots of other flour in my kitchen. Chocolate should hold its own against whole wheat flour, I decided. So the Double Chocolate Scones recipe from my Better Homes and Gardens Annual Recipes 1997 cookbook became Whole Wheat Double Chocolate Scones. I wouldn’t have them any other way.
These were pretty tasty. They were surprisingly good considering I made them nearly entirely with whole wheat flour. They were chocolatey although not too rich, and were good both warm and cold. They were tender since I treated the dough so lightly. I enjoyed the mini chocolate chips in them. The glaze helped keep them from seeming dry, which I was afraid might be a problem due to the whole wheat flour. I’d make these again, whole wheat flour and all.
The cocoa powder in these scones hides the flavor of whole wheat flour in these delicious, chocolatey scones, but they would be equally delicious with all-purpose flour.
- 1/4 cup all-purpose flour (you could use whole wheat here instead)
- 1 3/4 cups whole wheat flour
- 1/3 cup cocoa powder
- 1/3 cup brown sugar
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 stick margarine
- 1/2 cup mini chocolate chips
- 1/3 cup plain yogurt
- 1/2 cup milk
- 1 egg
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon milk
In a measuring cup, stir together yogurt and milk; add egg and whisk well to combine. Set aside. In a mixing bowl, combine flours, cocoa powder, brown sugar, baking powder, and baking soda. Using a pastry cutter or 2 knives, cut in cold margarine. Add mini chocolate chips. Add yogurt mixture. Stir gently until dough is mostly moistened. Using your hands, gently turn the dough in the bowl to knead in the remaining dry ingredients.
Form the dough into a ball, and turn out onto a foil-lined pizza pan. Pat dough out into a 9-inch circle. Cut into 10 wedges and separate as best as you can. Bake at 375F for 15-18 minutes, until a toothpick inserted in a scone comes out clean. (If it's not clean, try again - you may have hit a chocolate chip.)
Mix together powdered sugar, vanilla, and teaspoon milk. Spread glaze over warm scones and serve.