Bite-Sized Cinnamon Chocolate Scones




Scones:

  • 1/2 cup all-purpose flour
  • 2 tbsp. sugar
  • 2 tbsp. unsweetened cocoa powder
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. baking soda
  • 1/8 tsp. salt
  • 2  tbsp. cold unsalted butter, diced
  • 1 tbsp. well-beaten egg (note: There are about 4 tbsp, or ¼ cup, in one beaten egg)
  • 2 tbsp. heavy (whipping) cream
  • 1/2 tsp. pure vanilla extract
  • Coarse sugar, to sprinkle on the tops (optional)
Cinnamon Chocolate Glaze:
  • 3 tbsp. semisweet chocolate chips
  • 2 tsp. unsalted butter
  • 2 tsp. hot water
  • 1 tbsp. powdered sugar
  • 1/8 tsp. ground cinnamon
Making the scones:
  1. Preheat oven to 375°, place rack in middle of oven. Cover a small baking sheet with parchment paper or grease well. Set aside.
  2. In the bowl of a food processor, pulse a few times: flour, sugar, cocoa powder, cinnamon, baking soda, and salt. (My food processor bowl was in the dishwasher so I did this the old-fashioned way. If you also don’t have a food processor handy, you can whisk the ingredients in a medium bowl.)
  3. Add the butter pieces and pulse until coarse-looking crumbs form. (... Or incorporate with a pastry blender or two knives. )
  4. Place the mixture in a medium bowl and create a well in the center.
  5. In a small bowl, whisk together the egg, cream, and vanilla until blended. Add the egg mixture to the dry ingredients. Gently mix with a fork just until combined – you do not want to over mix. Your mixture should still look a bit “crumbly”.
  6. Lightly flour a work surface and your hands; form two equal-sized balls with the dough. Place the dough balls on the floured surface and gently form two discs 1/2- to 3/4-inches in height. With a butter knife or pastry chopper, cut your discs in half and then in thirds, so you have 6 equal pieces.
  7.  If desired, sprinkle the scones with coarse sugar. With a sharp-edged spatula, gently transfer the scones to the prepared pan and space evenly. Bake the scones until they feel dry and a toothpick inserted in the center comes out clean, about 9-11 minutes.

Making the Chocolate Glaze:

  1. Add the chocolate chips and butter pieces to a small, microwave-safe bowl; microwave 30-45 seconds on 50% power, until soft but not melted entirely. Whisk with a fork until smooth. Add hot water until combined; add the powdered sugar and cinnamon and mix until smooth.
  2. Pour the chocolate mixture into a zip-top plastic bag; force the mixture to one corner and secure the top by twisting and holding in place. Cut a small piece off the corner of the bag and drizzle chocolate over the scones. Or spoon it right over the top, all gooey and messy.