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CHOCOLATE SCONES
Makes 8 scones

Recipe by Gemma Stafford

As an Irish person, I am no stranger to a scone! We eat them in
abundance in Ireland year-round. Chocolate, however, is the star
of the show around Easter in Ireland. We would have always eaten
a chocolate dessert on Easter Sunday, followed by our traditional
chocolate Easter eggs that every child would get on Easter morning.
This chocolate scone recipe is a twist on the traditional sweet bread
I’m used to. Soft in the middle and crisp on the outside, with the

intense flavor of dark chocolate, these scones are perfect for an Easter

morning with coffee or after your Easter dinner.

2¼ cups (281 grams) all-purpose flour
¼ cup (21 grams) unsweetened cocoa powder
½ cup (100 grams) granulated sugar
4 teaspoons (20 grams) baking powder
¼ teaspoon kosher salt

½ cup (113 grams) cold unsalted butter, finely cubed 4. Bake until tops are firm and scones sound hollow when tapped,

1 cup (170 grams) 60% cacao semisweet chocolate chips 25 to 30 minutes. Let cool on pan for 10 minutes. Remove from
½ cup (120 grams) heavy whipping cream pan, and let cool completely on a wire rack.
½ cup (120 grams) whole milk 5. Drizzle Chocolate Glaze onto cooled scones, and let set before
Chocolate Glaze (recipe follows) serving. Store in an airtight container for up to 3 days, or freeze in
an airtight container for up to 2 months. Let frozen scones thaw at
1. Preheat oven to 400°F (200°C). Line a baking sheet with room temperature for 1 to 2 hours.
parchment paper.
2. In a large bowl, whisk together flour, cocoa, sugar, baking CHOCOLATE GLAZE

powder, and salt. Using a pastry cutter or 2 forks, cut in cold Makes ⅓ cup
butter until mixture resembles coarse bread crumbs. Add
chocolate chips, cream, and milk, and working quickly, stir until a ¾ cup (90 grams) confectioners’ sugar
loose dough forms. 2 tablespoons (10 grams) unsweetened cocoa powder
3. Turn out dough onto a lightly floured surface, and knead a few 1½ tablespoons (22.5 grams) whole milk

times just until dough holds together. Pat into a 1-inch-thick ½ teaspoon (2 grams) vanilla extract
circle. Cut dough into 8 wedges, and place on prepared pan.

Refrigerate for 15 minutes. 1. In a medium bowl, stir together all ingredients until combined.

PAGE LEFT: TEA AT KYLEMORE ABBEY / PAGE RIGHT: A VIEW OF LOUGH CORRIB, A GRAND LAKE IN WESTERN IRELAND; SCONES MADE AT BALLEYMALOE COOKERY SCHOOL