DARK CHOCOLATE SEA SALT SCONES
Scones are an underrated breakfast food in my opinion. Sure, you see them in chain coffee shops, but these are not the good kind of scone that is dry and crumbly like a biscuit, while not being overly sweet.
I rarely find a good scone when I’m out, so I often just make them myself. I usually make them with fruit, but sometimes i like to branch out. These salted chocolate scones are just that.
These are slightly sweet, and very chocolaty. They’re made of buttermilk instead of cream, and topped with a hefty sprinkling of crunchy sugar and Colima Sea Salt, which brings out the dark chocolate in an amazing way.
If you have a favorite cocoa powder, now is the time to use it. Something deep and dark is amazing here since there’s not much else to these.
If you’ve never made scones before, it’s not that difficult, but there are some tricks. First, use cold butter, and work it into the dough until it’s very crumbly. A pastry blender or food processor will work, but I always use my hands. Next, don’t overmix! Just enough so that the dough comes together, but no more. This ensures the perfect texture. If you follow these two rules, your scones will turn out fine.
- 2 cups AP flour
- 1/3 cup unsweetened cocoa powder
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/8 teaspoon sea salt
- 1 stick cold, unsalted butter, cubed
- 1 egg
- 3/4 cup buttermilk
- 1 tablespoon vanilla
- 1 tablespoon raw sugar
- Additional buttermilk, for brushing
Colima Sea Salt
- Preheat oven to 400 degrees F.
- Put the flour, cocoa, sugar, baking powder and salt in a bowl and sift. Add the cubed butter, and using either your fingers or a pastry blender, cut the butter into the mixture until it is the size of peas. Whisk the egg, buttermilk, and vanilla together and add it to the flour mixture.
- Mix until you have a soft dough. Sprinkle flour on a clean surface and transfer the dough to the surface. Form into a circle about 8-10 inches round. Cut into 6-8 wedges.
- Transfer the scones to a parchment lined baking sheet. Brush with buttermilk, sprinkle with sugar and salt. Bake for 14-15 minutes, until tops are dry and scones are firm. Remove from oven and allow to cool before serving.
Download this recipe in easy to print PDF format: Dark Chocolate Sea Salt Scones