Soft rich dark chocolate scones make an ideal base for cherry jam, blackcurrant jam or orange curd. Delicious warm or cold, but best eaten on the day they are made.
It’s International Scone Week over at Fig Jam and Lime Cordial. Now in it’s fifth year, I’m quite shocked to find that I haven’t participated since 2012. If you ever need a scone recipe, Celia’s annual round-ups of all sorts of scones from bloggers around the world is a must.
I only found out about the dates last night and with only a day to go before the deadline, I had no time to lose.
Cream Tea in a Cornish Garden
We’d been planning to visit my mother today to check on the bees and to deliver a Welsh cast iron bakestone from CT’s great grandmother. Well the weather is set fair, so a cream tea in the garden seems like a jolly good idea.
Rich Dark Chocolate Scones
I’ve made quite a few chocolate scones over the years, but I haven’t yet used actual dark chocolate; cocoa yes, chocolate chips yes, white chocolate yes. It’s time to complete the set.
It was a few years ago that I made my first foray into the world of chocolate and scones with these very tasty chocolate chip scones. Subsequently a lovely recipe, originally for Black Forest Scones, was sent to me by Jane Maile. Jane used to run a tearoom in the Cotswolds and these were one of the treats she regularly baked for her customers. In her own words:
So far these are probably my most unusual scones and cause some surprise which soon turns to ecstasy when they are tasted. Preferably warm from the oven they must be eaten with black cherry jam and lashings of clotted cream – a chocoholic’s delight!
Well it took me a while, but I did eventually get around to making them. They were delicious. But unfortunately I didn’t have any cherry jam so I missed out on the ecstatic experience Jane describes.
Jane uses cocoa powder rather than chocolate and an egg for added richness. She uses twice the amount of butter I do and includes sugar too. No wonder they’re good.
I’ve adapted my basic scone recipe, which is the one I grew up with, so the measurements are in ounces. But don’t worry if you’re more metrically minded, I’ve also given the amounts in grams.
A pre-tea sampling session was in order, for quality control purposes of course. The scones are quite scrumptious. They’re soft, not dry and richly chocolatey and they go fabulously well with blood orange curd. I don’t like to blow my own trumpet too much, really. But these scones are an absolute triumph and the best I’ve tasted in a long time. Off we go.
Best Chocolate Scone Topping
We packed up a basket with the rich dark chocolate scones, Cornish clotted cream and two accompaniments. My blood orange curd was voted the favourite combination, but the blackcurrant and chilli jam was also popular. And don’t forget there’s cherry jam too. Just make sure you apply the jam first. Tis the true Cornish way.
What do you reckon would be the best topping?
Other Scone Inspiration
- Apple cider scones with cinnamon
- Brie & chive scones
- Matcha green tea scones
- Spelt strawberry shortcakes with lemon & thyme
- Wholemeal spelt Welsh cakes
- Wild garlic cheese scones
- Yorkshire fat rascals
For even more scone inspiration, you can see this year’s International Scone Week round-up at Fig Jam and Lime Cordial.
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Thanks for visiting Tin and Thyme. If you make these rich dark chocolate scones, I’d love to hear about it in the comments below. A photo is always good too.
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Rich Dark Chocolate Scones – The Recipe
Rich Chocolate Scones
Ingredients
- 8 oz 250g flour (half wholemeal spelt, half white)
- 1 tsp bicarbonate of soda
- 2 tsp cream of tarter
- 1 oz 30g salted butter
- 3 oz 80g dark chocolate 70% – whizzed to a powder or grated very finely (I used Mortimer’s Chocolate Powder -West African 70%)
- 2 tbsp double cream
- 2 tbsp natural yogurt
- about ¼ pt milk
- 1 tsp maca powder optional
Instructions
- Rub the butter into the flour, raising agents and maca (if using) until the mixture resembles fine breadcrumbs.
- Stir in the chocolate powder.
- Make a well in the centre and add the cream, yogurt and most of the milk (reserving some in case it is needed). Stir with a knife from the inside to the outside until the ingredients are just combined and form a dough – you may need to use the rest of the milk to get the right consistency.
- Roll the dough out on a floured surface to about 1″ thick then cut into rounds with a 2 ½ (6cm) cutter. You’ll need to re-roll the cut out bits a couple more times.
- Place on a lined baking tray, brush with a little milk, then bake in the top part of the oven at 200℃ (400℉, Gas 6) for 12 minutes. Place on a cooling rack.
I may have to blog these scones when I make them…. they look FAB!
Thanks Barbara – would be great to hear what you have to say about them 🙂
What delicious looking chocolate scones!! I love the idea of dark berry jams to top them off!
Thanks Michaela – any excuse to make some delicious jam 😉
Lovely, like this idea very much!
Well worth doing Kavey.
I have had chocolate scones on my list of must make for ages! These look lovely and just remind me that I MUST make some! Thanks!
Oh yes you must Kate. I’ve made them with cocoa before and they were good, but I reckon these made with chocolate are better.
I always look forward to your posts! I will be traveling to London next year and cannot wait to try proper scones!
Thank you Jenni, that’s a kind thing for you to say and a lovely thing to hear. Not quite sure how you find the right tea shops, but there are good scones and bad ones. Where will you be visiting?
Never ever having thought about chocolate scones before I am in love….
Me too Bintu 🙂
You know what’s not fair? That I live in the US and have never had a proper scone. I bake my own occasionally, but I never know if I got it “right” because I’ve got nothing to compare it to. The commercial bakery scones I’ve had taste yucky and don’t look anything like the scones I’ve seen in pictures from the UK. Sigh. Someday I’m going over there just to eat scones…
It sounds like a trip to the UK is in order Katie. Mind you, you get good scones and you get bad ones, so make sure you pick a good tea shop 😉
I love the look of these. They’ve risen beautifully. I made plain scones last week to go with some homemade raspberry jam from my cousin but now I wish I had thought to make chocolate ones. Next time perhaps!
Thanks Jo. You’re right raspberry jam would be good with these too.
I had never thought of chocolate scones, what a brilliant idea!
Thanks Heidi, they go particularly well with some jams such as cherry.
You’re the queen of chocolate! And your scones sound fantastic – loved that you used grated rather than melted chocolate in them (brilliant idea, btw)! 🙂
International Scone Week..hehehe Choc, you and C have made it sound important! Love it! And love the look of your chocolate scones, you’re absolutely right, I’d rather flatter moister scones than well risen drier ones!
Thanks Celia, that’s something coming from you. The chocolate I used was ready grated – I’m not sure which is more of a faff, grating chocolate or melting it.
Ooooh Choclette these are definitely going to ruin my diet plans!
Thanks Emma – I don’t have the reputation as a temptress for nothing 😉
I’m too traditional with my scones – I’ve only ever made sultana ones! These look amazing. I’m thinking they’d be great with cream and nutella on them
Haha CC, I don’t think I’ve ever made sultana scones – I prefer plainish ones best so I have a good excuse to slather them with jam and cream.
They look fantastic. I’ve never had a completely chocolate chocolate scone either. Look delicious and perfect for adding a bit of fruity jam or curd too.
Thanks Katie – I think these might be the best chocolate ones yet!
G’day! Your scones look terrific and wish I could try one now!
Thanks for sharing as part of Celia’s International Scone Week too!
Cheers! Joanne
Thanks for coming along and taking a look. I want to catch up on some of the other recipes too.
Glad you made it -chocolate scones and orange curd sounds lovely – just the thing for a visit to the family – though hope those bees aren’t offended you are using curd not honey 🙂
a good chocolate scone recipe is something to treasure – I think there are so rubbish ones out there! Will have to look out for cherry jam (though could you use other fruity jams or just morello cherries?)
Thanks Johanna – just in time! In two years of bee keeping, they haven’t produced enough to give us any honey, so they have no right to be offended 😉
Oh these look and sound delicious, I have never tried making my own! x
Homemade scones really are the best and quite simple too – give them a go.
I love scones and should really have a go at making my own! These look delicious.. I would never have thought of putting orange curd on them but that sounds perfect!xx
Thanks Emma – it really is a wonderful combination and proved to be the most popular.
Oops, just read my comment back. I mean extra indulgence because they also look scrumptious as they are!
Hehe – I take offence so easily 😉
I use ounces for certain recipes too because they are the ones I grew up with and my mum refuses to use grams. These look lovely – I’d be tempted to spread them with peanut butter or Nutella for a bit more indulgence =)
Hooray for ounces Laura 🙂 Now why didn’t I think of peanut butter? Lovely idea.
They look fab choclette! I had chocolate chip scones in Antigua and was suprised how much I liked thme!
I’ve made chocolate chop ones too Fiona, but I reckon these are better still.
absolutely gorgeous!… they look so well risen and perfectly formed… I have to bake scones for tomorrows village show and they’re just not going to look as good as these x
I love the idea of the chocolate scone. Genius really! I may have to thieve this idea for the Gunby tearoom. I also adore your inability to follow a recipe, it’s very endearing and makes it part of the charm of your delightful blog Choclette. Now I’m off to find some cherry jam…
Sorry to hear your scones weren’t placed Dom – maybe shock them with chocolate ones next year *evil smile*.
Scones are my favorite luxury breakfast, I can just imagine how amazing these would be with a big dollop of clotted cream!
You know Sue, I don’t think I’ve ever eaten scones for breakfast – sounds like a splendid idea.