Apparently, it’s chocolate week around here. Completely unintentional (or was it?).
Despite the chocolate redundancy this week, I think these scones are DEFINITELY worth sharing with you right.this.minute. They are divine.
Last time I made you scones, I explained how I was never a scone fan until relatively recently. They were always a tad too dry for me. I was far more likely to grab a schmeared bagel, donut, or blueberry muffin for breakfast. Turns out, I was just eating BAD scones! These scones are absolutely the opposite of bad scones. They are light, flaky, buttery, and packed with some of my favorite flavors: dark chocolate (duh) and spicy candied ginger. Dark chocolate and ginger are two ingredients that I absolutely LOVE together. Heck, last time this year, I shared these incredible truffles with you. I’m clearly into the chocolate-ginger combo.
Another combo that I love? Chocolate and cinnamon. In an attempt to keep the scones focused on just a couple flavors, I kept the cinnamon out of them…and put it in a sweetened butter to spread on top instead. OMG. The butter. It’s good on ANYTHING, really….but when paired with these scones, it’s HEAVEN. Yup, that’s right…chocolate, ginger, and cinnamon = a three-way match made in heaven. I kinda knew this already (especially given the fact that I recently shared these cookies with the same flavors), but for some reason, the scones just put the combo over the top. I mean, putting butter on top of scones is really just a ridiculous indulgence. There’s already a ton of butter INSIDE scones…and to spread it on top! Goodness! How could it NOT be good?!
Because these are kinda over the top and indulgent, I’m declaring them PERFECT for the holidays. These would make the perfect addition to your Christmas morning breakfast spread. Give me these and a mimosa and I’m one VERY happy girl. Not only do they count for a large chunk of one’s daily caloric intake, which is really only acceptable this time of year, but they are festive in their flavors. Cozy spices and sweet chocolate. AND BUTTER. Yum.
One final declaration: the coarse sugar topping on these is absolutely necessary. In fact, I don’t know that I could eat a scone WITHOUT a sugar crust on top. The texture is phenomenal. NECESSARY.
I could eat the whole basket of these. Piece of cake. Or scone?
Dark Chocolate & Ginger Scones with Sweet Cinnamon Butter (makes 6 servings)
For the Butter:
½ a stick of butter, softened
2 tablespoons powdered sugar
1 teaspoon cinnamon
¼ teaspoon vanilla extract
Pinch of fine sea salt
For the Scones:
2 cups all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon fine salt
½ teaspoon ground ginger
1 stick of butter, very cold and cut into small cubes
½ cup sour cream, cold
1 egg, beaten
3 tablespoons finely chopped candied ginger
½ cup dark chocolate chips or chunks
Turbinado (raw) sugar, for sprinkling on top
For the Butter:
Combine all ingredients together in a small bowl, whisking until smooth.
For the Scones:
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Place all the dry ingredients in the bowl of a food processor and pulse to combine.
Add the butter and pulse until just incorporated. The mixture should be very crumbly.
Whisk together the egg and sour cream and add to the dough. Pulse until just combined.
Place the dough on a lightly floured surface and fold in the chocolate and candied ginger by hand. Work the dough into a disc and roll out until it is about 1 inch thick. Slice or cut the dough into desired shape and transfer to the prepared baking sheet.
Brush the scones with egg wash and sprinkle with the turbinado sugar. Bake until puffed and golden around the edges, about 20 minutes. Cool slightly and serve with the cinnamon butter.