Milk chocolate scones are chocolate scones, packed with milk chocolate chips and drizzled with melted milk chocolate. I have to admit that I generally prefer my scones to have fruit in them, if they’re not going to be plain to begin with, largely because I like to be able to be able to spread my scones with butter and jam. Chocolate scones don’t go quite as well with either spread (although you could really get away with either), but at least these have enough chocolate in the dough to make up for it.
The scones themselves actually only have a small amount of chocolate in them, just enough cocoa powder to give them a hint of chocolate taste and a nice chocolate color. I wanted to keep the scone texture and taste, not turn these into cookies. I used Guittard Milk chocolate chips – which are huge – in the dough, then melted some for the finishing drizzle after the scones had cooled. The scone dough by itself might not have a tremendous amount of chocolate flavor, but you definitely get a lot in every bite by the time they’re finished. The scones themselves are tender, moist and a little on the softer side, once they’ve cooled.
These are drop scones, where dollops of dough are placed on a baking sheet free-form, almost like a batch of cookies. They’re very low maintenance compared to rolled out, cut out scones, and have a little bit of a rustic look. You can use a different type of chocolate for these, if you prefer, but keep in mind that the scones are only slighly sweet and the milk chocolate adds a nice sweetness to them.
Milk Chocolate Scones
2 cups minus 2 tbsp all purpose flour
3 tbsp cocoa powder
1/2 cup brown sugar
2 tsp baking powder
1/4 tsp salt
1/2 cup butter, room temperature
1 tsp vanilla extract
8-10 tbsp milk
1 cup milk chocolate chips, divided
Preheat oven to 400F and line a baking sheet with parchment paper.
In a large bowl, sift together flour, cocoa powder, brown sugar, baking power and salt. Whisk to ensure ingredients are evenly distributed.
Add butter to the dry ingredients and blend in with a mixer on low speed, until dough resembles coarse wet sand.
Add in vanilla extract and approx 8 tbsp milk and mix with a fork just until the dough comes together. Pour in additional milk if the dough is too dry. Stir in 2/3 cup milk chocolate chips.
Divide the dough into 8 equal pieces, shape each into a ball and place on the baking sheet.
Bake for 15-19 minutes, until scones are set and lightly browned.
Cool on a wire rack.
For the chocolate drizzle, melt remaining 1/3 cup chocolate chips in a small, microwave safe bowl. Chocolate can be drizzed onto the scones with a fork, or transferred to a piping bag and drizzled on from there. Scones may be drizzled at room temperature or while still warm – if you plan on serving them warm and don’t mind getting your fingers a bit chocolaty as you eat!