Breakfast Tuesday: Cinnamon Chocolate Scones with Chocolate Glaze
April 26, 2011
I love to eat candy in the morning. More specifically, I love to eat chocolate. It’s not everyone’s cup of tea, to be sure, but my day is significantly better if I’m able to have breakfast that in some way, shape, or form contains chocolate. Today, on Breakfast Tuesday, this means a chocolate scone with chocolate glaze. Overkill? Maybe. But I’m not one to judge.
The only note about these scones is the same warning you get before making any scone: be sure not to over mix the batter before forming scones. Dough should be mixed just until moist, or in this case, just until it holds together enough to form a disc. The scones are pretty good by themselves, almost like breakfast brownies, but I’d highly suggest making the glaze as well. It’s pretty simple and adds a nice, dessert-like touch, for those of us who can’t resist dessert for breakfast.
(Adapted from Small Batch Baking for Chocolate Lovers)
Yields 3 scones
½ cup all-purpose flour
2 tablespoons granulated sugar
2 tablespoons unsweetened cocoa powder
½ teaspoon ground cinnamon
1/8 teaspoon baking soda
Small pinch of salt
2 tablespoons unsalted butter, cold and cut into ½ inch cubes
1 tablespoon well-beaten egg
2 tablespoons heavy cream
½ teaspoon vanilla extract
For chocolate glaze:
3 tablespoons chocolate chips or chopped bittersweet or semisweet chocolate
2 teaspoons unsalted butter
2 teaspoons hot water
1 tablespoon powdered sugar
1. Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
2. In a medium-size bowl, whisk or stir together flour, sugar, cocoa powder, cinnamon, baking soda, and salt.
3. Add butter and, using a pastry cutter or two knives, cut butter into flour mixture until a coarse crumb forms. Make a well in the center of mixture.
4. In a small bowl, beat together egg, cream, and vanilla. Pour into well of flour mixture and stir with a fork just until dough holds together. (My dough was still a bit crumbly, but I went ahead with the recipe, taking extra care when forming scones in the next step.)
5. Divide dough into three equal amounts and form into three discs about 1 inch thick. Place on prepared baking sheets.
6. Bake in preheated oven for 18 minutes, until scones are dry to the touch and a tester comes out clean.
7. Cool scones on baking sheet for 5 minutes before removing to a cooling rack. Scones do not need to be cooled completely before being topped with glaze.
For chocolate glaze:
1. Combine chocolate and butter and melt together, either in a microwave for 30 to 45 seconds or in a small saucepan over very low heat for 2 to 3 minutes, taking mixture off the heat when ingredients are melted completely. Stir mixture until smooth before adding next ingredients.
2. Stir in hot water until blended completely.
3. Stir in powdered sugar until blended.
4. Spoon over scones.
Scones are best the day they are made, so I would suggest serving these as soon as possible. They will keep lightly covered at room temperature for one day.