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Dark Chocolate Scones are bursting with chocolate flavor. They are a cross between a muffin and a biscuit, and pair perfectly with a cup of coffee, no matter the time of day.
I will never forget sitting around my grandmother’s kitchen table with my mother and Mammie (my grandmother), sipping on my own “coffee”, and munching on one of those donut sticks. It was at this time that I realized the importance of coffee, no matter the time of day. It wasn’t dark out yet, but it was after supper time, and they were talking about the “old days.” You know the stories, we’ve all heard our parents and grandparents share; they usually include your parent as a child or teen, and some crazy antic that they did. I don’t remember the particular story being shared, but I’ll never forget sitting there with them, with my neon colored friendship bracelets around my wrist, thinking I was so cool to be included in their grown up talk.
Perhaps this is why my love for coffee runs so deep in my veins. Because I have memories like this, that with one sip bring me back to that kitchen table all over again. These days I’d give anything to sit around that table again with the two of them, asking them questions about family history, you know all the things that growing up, we could care less about.
With my love of coffee running deep, we go through more than our fair share on a daily basis. I’m not sure when it started, but I realized recently that we brew two pots a day. Zack gets the coffee pot ready to go every night before he heads to bed, and then after I finish off the last cup in the morning, I get it ready to go again later that afternoon/evening. Since we go through so much coffee, we always buy a big canister, because those bags wouldn’t last a week around here. Recently I ran into Publix to grab Kelsie a new box of cereal, I glanced over at the coffee, because you know it’s on the same aisle, just checking to see if there were any new flavors out, (those holiday flavors should start hitting the shelves soon) and my eyes caught that typical orange that belongs to our favorite brand, but something was a little different, because it wasn’t in it’s typical bag form….YAY, our favorite is now in the perfect size for us, and I quickly grabbed the Dunkin’ Donuts® 30oz. Canister to take home to enjoy the next morning. Y’all, for this size canister, I was excited to see it at such a great price. It’s the original blend, and the one that we enjoy the most. Every time I have a cup, I’m reminded of that old slogan America runs on Dunkin. It gets people going so they can make the most of their day, everyday.
Of course now that I had discovered the new Dunkin’ Donuts® 30oz. Canister, I had to make a batch of scones to enjoy with the first hot cup that I poured. I’ve been making scones forever, because they are totally easy, totally yummy, and they are perfect for breakfast, or that afternoon munchie with our cup of coffee. I scoured my scone recipes, and quickly realized that I didn’t have a chocolate scone recipe, and that had to change asap. Nothing goes with coffee like chocolate. Haven’t you noticed all those chocolate covered espresso beans they sell? See chocolate and coffee, a perfect match!
I grabbed all my ingredients, and got busy making these beauties. I obviously couldn’t wait until the next morning, and had to make a pot of coffee with the Dunkin’ Donuts® 30oz. Canister, and enjoy it that day.
Whisk together flour, cocoa powder, sugar, baking powder, cinnamon and salt together in a large bowl.
Grate up 1 stick of frozen butter. And using a pastry cutter, mix together until combined.
In a small bowl whisk together cream, egg, and vanilla extract.
Pour into the flour mixture, and combine with a rubber spatula.
Fold in 6 ounces of chopped up semi sweet chocolate.
Form into an 8 inch round disc on a parchment paper lined baking sheet. Slice into 8 slices, and bake for 18 to 20 minutes. Remove, and allow to cool for 5 minutes.
Whisk together 1 cup powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons cold coffee.
Dip the tops into the glaze, and allow to harden. Once harden, melt 4 ounces of semi sweet chocolate, and drizzle over the tops. Enjoy warm!
- 1 and 2/3 cups flour
- 1/3 cup cocoa powder
- 1/2 cup granulated sugar
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 stick unsalted butter, frozen
- 1/2 cup + 3 Tablespoons heavy cream
- 1 large egg, room temperature
- 1 and 1/2 teaspoons vanilla extract
- 6 ounces semi-sweet chocolate, chopped
Glaze and Topping
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 Tablespoons cold black coffee works too
- 4 ounces semi-sweet chocolate, chopped
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper, and set aside.
- In a large bowl, whisk together the flour, cocoa, sugar, baking powder, cinnamon, and salt. Grate the frozen butter into the flour mixture, and combine with a pastry cutter. You are looking for a wet sandy texture.
- In a small bowl, whisk together the cream, egg, and vanilla. Pour it into the flour mixture, and stir together with a rubber spatula until combined. Fold in the chopped chocolate. Pour onto the prepared baking pan and press into a 8 inch circle, cut into 8 equal slices.
- Bake for 18 to 20 minutes or until a toothpick inserted comes out clean. Remove scones from the oven and allow to cool five minutes. While they are cooling prepare the glaze by whisking together the powdered sugar, vanilla, and coffee together until smooth and thin. Dunk warm scones into the glaze and place on a wire rack with parchment paper underneath to catch the glaze as it drips. Allow the glaze to harden up. Melt the chocolate in the microwave on 50% power for 30 second increments until melted. Drizzle over the top, and serve warm.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 456 Total Fat: 25g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 60mg Sodium: 179mg Carbohydrates: 59g Net Carbohydrates: 0g Fiber: 3g Sugar: 46g Sugar Alcohols: 0g Protein: 4g