I’m writing this post and have just realised that I haven’t got a category called “baked goods” because I’m constantly baking and it didn’t occur to me that I should have a place where to put all the croissants/muffins/tartelettes that I make. So I am now officially renaming the “Muffins and small cakes” category to Baked goods & pastries. This all came up because I’m constantly making scones and only now does it dawn upon me that scones aren’t a bread, nor a cake, nor a cookie and not exactly a dessert. What are these heavenly bites then? Baked goods. If anyone has a more appropriate name for them, I’m all ears. But on to the recipe….these are actually chocolate scones. Not scones with chocolate chips in them. Oh no. These are a full cocoa explosion in your mouth. Dark and scrumptious. And of course, a few chocolate chips in there never hurt anyone …right?(hence the double). These are beyond good for breakfast, topped with apricot or raspberry marmalade, and if you’re feeling really indulgent, why not a bit of clotted cream? Trust me, you’ll never want to have eggs for breakfast again
Read more for the recipe.

Double chocolate scones
Own recipe

1/3 cup butter, chilled and cut into small cubes
1 1/2 cups heaping flour
1/2 cup scant dutch cocoa powder
5 tbsps sugar
1 tbsp baking powder
1 tsp salt
1 cup heavy cream
1/2 cup chocolate chips (dark or milk is fine)
Preheat the oven to 425ºF

Fit your mixer with the paddle attachment. Sift together into the bowl the dry ingredients, then add the cubes of butter and mix on med speed until no lumps of butter bigger than a pea remain. It should look lice crumbly sand. Add the cream and mix until just incorporated. Mix the chocolate chips in.

Transfer to a work surface and using your hands rub the dough gently against the counter to incorporate any crumbly bits. (It’s crucial that you don’t work the dough too much or the butter will warm up and melt and you will lose the crumbly texture. A few rubs should be enough) Pat the dough into a long rectangle about 1 inch thick and 3 inches tall. Cut the rectangle into triangles using a pastry scraper and place them on a baking sheet.

Bake for 10-15 mins rotating the sheet once. since they are chocolate, you won’t know when the scones are “browining”, so a good tip is to lift on of them gently, if the bottom is slightly darkened, they’re ready.

Transfer to a wire rack to cool slightly. Best served immediately or the same day.