I’m guessing you probably see a theme here by now, but in case you didn’t notice, I was craving chocolate this week. For me, chocolate has always been on my list of extremely addictive foods I can’t stop eating. Say for example, you gave me a sleeve of thin mints, I couldn’t eat just one but would instead continue to eat the little chocolate cookies until I started feeling guilty about all the empty calories I was consuming. Exactly how many cookies I consume is entirely up to how I’m feeling that day and whether or not I feel the need to “eat my feelings”. You know what I’m talking about, those days where you are stressed and feel the need to eat, but when you stop to think about it you’re actually not that hungry.
Speaking of which, I used to have a cat who would do this. Yes, he would eat his feelings. You see, as a kitten he was showered with obnoxious amounts of attention and as a result he believed he needed to be either sitting on someones lap or being pet at all times. As soon as he experienced any kind of rejection he would sulk into the basement and eat his kitty food. This is the point where I would make fun of him because he was “eating his feelings.”
The moral of the story is, if you are having a particularly stressful day and are in need of a pick me up, make a batch of these chocolately scones to brighten your day. Lucky for me I decided to retest this recipe to get it just right, which meant I got to eat chocolate scones for about a week.
To start this recipe, preheat your oven to 425 degrees F.
I used cold grated butter for the scones to make sure they turned out extra light and fluffy. The quickest way to do this is to slice the butter into chunks and then freeze it. Once it’s frozen, pop it into a food processor with a sprinkle of flour and pulse until small chunks form.
Once the butter is prepared, find a large bowl and combine the flour, sugar, baking powder, baking soda, cocoa powder, frozen butter, salt, and tarragon.
Then in a separate small bowl, whisk together the greek yogurt, egg, vanilla, and water.
Combine the wet and dry ingredient until they have almost formed a dough, then toss in the currants and chocolate chips into the mix. Stir everything together until it’s combined but be careful not to overmix. The scones will be fluffier if you are able to work the dough as little as possible during the process.
Flour your working surface with a combination of flour and cocoa powder. Roll dough onto the prepared surface and knead 3-5 times until a slightly sticky ball forms. Again, try to handle the dough as little as possible at this point being careful not to over-knead the dough. Use a rolling pin to smooth the dough out into a circle and then cut the dough like you would a pie to form 8 equal size wedges. Place the wedges onto a greased baking sheet and bake for 12-15 minutes.
While the scones are baking, find a small bowl and use a whisk to whip together the confectioners sugar, cocoa powder, vanilla, and water to create a glaze. This is also the perfect time to prepare the baking rack by placing a piece of parchment paper underneath.
Check the doneness of the scones by inserting a toothpick into the center, if the toothpick comes out clean the scones are ready. Transfer them to a wire rack and use a spoon to drizzle the chocolate glaze over the top (the parchment paper will catch any overspill). Before the glaze is fully set, sprinkle the top with mini chocolate chips.
If you want you can stop right here and be finished with the scones…..
….but I decided I wanted a little extra color and topped the scones with more currants and pieces of tarragon to finish them off. Enjoy with a tall glass of cold milk on the side.
- 2 cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 5 tablespoons unsalted butter, frozen and grated
- ½ cup cocoa powder, sifted
- 1 tablespoon fresh tarragon, finely chopped
- 2 teaspoons vanilla extract
- 1 cup vanilla greek yogurt
- ⅓ cup water
- 1 egg
- ¾ cup mini semi-sweet chocolate chips
- ½ cup currants
- 1 cup confectioners sugar
- 3 tablespoons cocoa powder, sifted
- 1 teaspoon vanilla
- 3 tablespoons water
- Preheat oven to 425 degrees.
- In a large bowl combine flour, sugar, baking powder, baking soda, cocoa powder, frozen butter, salt, and tarragon.
- In a separate bowl, mix together greek yogurt, egg, vanilla, and water.
- Add the wet ingredients to the dry ingredients. Use a spatula to gently fold the ingredients until a dough just begins to form.
- Add the currants and mini chocolate chips. Being careful not to overmix, continue stirring until completely combined.
- Flour a working surface with a mixture of flour and cocoa powder. Transfer the dough onto the surface and knead 3-5 times until a slightly sticky ball forms.
- Roll dough out into a ½ inch circle using a rolling pin. Cut the dough into 8 equal wedges, as if you were slicing a pie.
- Place wedges onto a greased baking sheet. Bake for 12-15 minutes, or until a toothpick can be inserted in the center and comes out clean.
- Meanwhile, in a small bowl, whisk together the confectioners sugar, cocoa powder, vanilla, and water to create a glaze.
- Place a piece of parchment paper below a cooling rack. When scones are finished baking, transfer them to the cooling rack. Drizzle with glaze and top with extra mini chocolate chips, chopped tarragon, and currants.
- Grated butter can be created by freezing an entire stick of butter and then using a box grater to create coarse chunks. The easiest method I have found is to slice a stick of butter, place the pieces on a plate and then freeze for at least half an hour. Once frozen, I transfer the butter to a food processor and toss in a few teaspoons of flour and then process until the butter is about the same texture as feta cheese crumbles.