Receita Solta

Supreme Triple Chocolate Scones: Awakening of Cocoa and Delicacy

The perfect treat to start the day with the intense flavor of chocolate in every bite.

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Equipe Receita Solta

Supreme Triple Chocolate Scones: Awakening of Cocoa and Delicacy
Prep Time20 min
Cook Time20 min
Servings8 scones
DifficultyMedium
Calories660 kcal

Resumo para quem tem pressa

"These British-inspired scones combine crumbly dough with 100% cocoa, generous chocolate chip filling, and double glaze. Perfect to accompany specialty coffees on mild days."

Elevate your breakfast with our Ultimate Triple Chocolate Scones. A cocoa-rich dough, filled with generous chunks of chocolate, bathed in a delicate vanilla frosting, and finished with an elegant drizzle of melted chocolate. It is the ultimate experience for chocolate lovers, combining the indulgence of a brownie with the lightness of a freshly baked scone.

O Que Você Precisa Saber

- Well-chilled crumbled butter: incorporating cold cubes into the flour until it forms a coarse farofa ensures a flaky crumb. - Minimal dough handling: combining the dry and liquid ingredients only until aggregated avoids the development of heavy gluten. - High oven at 200 °C: the high-temperature shock activates the yeast and baking soda, causing the scone to puff up.

Ingredients

Ingredients

  • 2 1/4 cups (270g) All-purpose flour
  • 1/2 cup (45g) 100% cocoa powder
  • 1/2 cup (100g) Granulated sugar
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 12 tablespoons (170g), very cold and chopped Unsalted butter
  • 1 unit Large egg
  • 1/2 cup (120ml) Cold whole milk
  • 1 xícara (180g) Bittersweet/semi-sweet chocolate chips
  • 1/2 cup (90g) Milk/semi-sweet chocolate chips
  • 1 1/2 cup (180g) for the frosting Powdered sugar
  • 3-4 tablespoons for the glaze Whole milk
  • 1 teaspoon for the glaze Vanilla extract
  • 1/2 cup (90g) for the final topping Chopped semi-sweet chocolate
  • 1 teaspoon for the final topping Whole milk

Instructions

Instructions

1

Pré-aqueça o forno a <strong>200°C (400°F)</strong>. Forre uma assadeira grande com papel manteiga. A resposta curta é preparar o ambiente e os utensílios para um assado uniforme.

2

Em uma tigela grande, peneire e misture a farinha de trigo, o cacau em pó, o açúcar granulado, o fermento em pó, o bicarbonato de sódio e o sal. Certifique-se de que os ingredientes secos estejam bem combinados e aerados.

3

Add the <strong>very cold and cubed unsalted butter</strong> to the dry mixture. Incorporate the butter with a pastry cutter, two forks or your fingertips until you get a coarse farofa, with small pieces of butter the size of peas. The professional technique is to handle butter quickly to keep it cold.

4

In a separate bowl, beat the large egg and cold whole milk. Pour this liquid mixture over the dry ingredients. Stir gently with a spatula until the dough begins to come together. Do not overmix.

5

Add the dark and milk chocolate chips to the dough. Use your hands to bring the dough together gently, kneading just enough to incorporate all the chocolate. The most important tip is not to over-knead; the dough should feel a little sticky.

6

Transfer the dough to a lightly floured surface. With your hands, form a disc of approximately <strong>20 cm in diameter and about 4 cm thick</strong>. Keep the edges uniform.

7

With a sharp knife (or pizza cutter), cut the disc into <strong>8 equal triangles</strong>. Separate them slightly on the prepared baking sheet, leaving a small space between them so they bake evenly.

8

Bake for <strong>18 to 20 minutes</strong>, or until the scones are firm to the touch and slightly cracked on top. Remove from the oven and transfer to a wire rack to cool completely before glazing.

9

<h3>Para o Glacê de Baunilha:</h3>Em uma tigela pequena, misture o açúcar de confeiteiro, o leite integral (3-4 colheres de sopa) e o extrato de baunilha até obter uma consistência lisa e cremosa. Se estiver muito grosso, adicione mais leite, uma colher de chá por vez.

10

<h3>For the Final Chocolate Topping:</h3>Melt the chopped dark chocolate with the teaspoon of milk in the microwave in 20-second intervals, stirring each time, until smooth. Alternatively, use a bain-marie for a perfect melt.

11

Quando os scones estiverem frios, mergulhe o topo de cada um no glacê de baunilha. Coloque-os de volta na gradinha e, com uma colher, regue com o chocolate derretido em zigue-zague. Deixe o glacê e a cobertura de chocolate firmarem antes de servir.

Equipe sua Cozinha

Encontramos os melhores utensílios e ingredientes para você preparar Supreme Triple Chocolate Scones: Awakening of Cocoa and Delicacy com perfeição.

COMPRAR INGREDIENTES

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Chef Tips

- Keep the butter, milk, and egg in the refrigerator until the exact minute of mixing to preserve the flaky structure. - Cut the dough disk into 8 equal triangles with a floured chef's knife, pressing straight down without sawing the edges. - Wait for the scones to cool completely on the rack before applying the white glaze and the drizzle of melted chocolate.

Variations

- Touch of espresso: add a teaspoon of finely ground instant coffee to the dry ingredients to enhance the cocoa notes. - Scones with orange zest: incorporate the fine zest of a pear orange into the dough along with the cold butter. - Rustic version with crystal sugar: brush milk over the scones before baking and sprinkle coarse demerara sugar.

Substitutions

- Cacau em pó 100%: utilize cacau em pó alcalino holandês ou cacau 70% diminuindo duas colheres de sopa de açúcar. - Leite integral: substitua por leitelho caseiro (buttermilk), creme de leite fresco ou leite vegetal de amêndoas. - Gotas de chocolate ao leite: use pedaços de chocolate branco forneável, nozes picadas ou cerejas desidratadas.

How to Store

Keep the scones in an airtight container at room temperature for up to 3 days. To recover the soft crumb and crispy outer crust, heat in a preheated oven at 180 °C for 5 minutes.

Can You Freeze It?

Congele os triângulos de massa crua moldados em assadeira e guarde em saco plástico por até 2 meses. Asse diretamente do freezer a 200 °C, adicionando cerca de 4 minutos ao tempo de forno.

What to Serve With

Serve with double espresso with almond notes, Earl Grey or English Breakfast black tea with warm milk, or accompanied by pure butter with fleur de sel or fruit jam.

Frequently Asked Questions

Why does the butter need to be strictly cold?

The solid pieces of butter melt only in the heat of the oven, releasing steam that creates the air pockets responsible for the flaky and fluffy texture.

Por que não devo sovar a massa do scone?

Sovar desenvolve a rede de glúten da farinha de trigo, tornando o scone denso e elástico como pão em vez de leve, quebradiço e macio.

How to cut the triangles without sealing the sides?

Press the knife from top to bottom in a single cut without sliding the blade; back-and-forth movements knead the layers and prevent uniform growth.

Is the glaze mandatory for the recipe?

No, the glaze provides a sweet pastry finish, but the scones can be eaten plain or simply dusted with granulated sugar.

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