For the final day of my Kid’s Delight series, I made a treat featuring one of my daughter’s favourite ingredients: chocolate. I wanted an easy recipe she would love, so I chose scones. While scones are often served warm with butter or jam, these chocolate scones are delicious on their own. White chocolate chips in the dough add a pleasant crispness, and a drizzle of melted white chocolate brings a creamy finish. The texture of these scones turned out more cake-like — my daughter absolutely loved them.
I used my eggless cranberry scones recipe as the base for this version. When I made these the weather was very hot, which made handling cold butter difficult and may be why my scones became more cake-like. For best results, use well-chilled butter and chilled sour cream. Work the dough gently — do not knead it. Bring the ingredients together until they form a single crumbly mass, and add milk only if necessary to bind the dough.
Makes 8 scones
Ingredients
- Flour (maida) – 1 1/2 cups
- Cocoa powder – 1/2 cup
- Salt – 1/2 tsp
- Baking powder – 1 tsp
- Baking soda – 1/4 tsp
- Sugar – 1/3 cup
- White chocolate chips – 1/2 cup (plus 2 tbsp for drizzling)
- Cold butter – 1/2 cup, cubed
- Sour cream – 3/4 cup, chilled
- Milk – 1/4 cup (use only if needed)
Procedure
- Preheat the oven to 175°C (350°F).
- In a large bowl, whisk together the flour, cocoa powder, sugar, salt, baking powder and baking soda.
- Stir in the white chocolate chips so they are evenly distributed.
- Add the cold cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
- Add the sour cream and a little milk if needed, and gently bring the mixture together into a crumbly dough. Avoid kneading – just press to combine.
- Turn the dough out onto a lined baking tray and pat it into a disc about 1 inch thick.
- With a lightly floured or dusted knife or cutter, divide the disc into 8 wedges.
- Bake in the preheated oven for 30–35 minutes, until the scones are set and slightly springy to the touch.
- Meanwhile, melt the reserved 2 tablespoons of white chocolate in the microwave in short bursts or in a double boiler, stirring until smooth.
- Transfer the melted chocolate to a small paper cone or a zip-top bag, snip off a tiny corner, and drizzle over the cooled or warm scones in crisscross lines.
- Serve warm for the best texture and flavour.
This eggless chocolate scones recipe is quick to prepare and perfect for a chocolatey snack or brunch. Chilling the butter and sour cream, and handling the dough gently, will help you achieve a tender, well-risen scone. Enjoy warm for the best texture, and watch how fast they disappear.