Double Chocolate Scones #Choctoberfest
  • 2 cups all purpose flour
  • ½ cup unsweetened cocoa powder
  • ¼ cup sugar
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 6 Tbsp cold butter, diced
  • ½ cup buttermilk
  • single shot of espresso
  • 1 Semi Sweet Divine Chocolate Baking Bar, chopped
  • egg wash: 1 egg lightly beaten with a couple splashes of water
  1. Preheat your oven to 400 degrees.
  2. Add the flour, sugar, cocoa, baking powder and salt to a food processor with the dough blade. {you can also use a hand mixer}.
  3. Add in the cold butter and continue to mix until the butter becomes incorporated and the pieces are about the size of peas.
  4. Stir in the chocolate just to coat with the dry mixture.
  5. In a measuring cup mix together the buttermilk, espresso, egg. Pour into the dry ingredients and stir with a spoon until the dry ingredients are mostly incorporated.
  6. Pour the dough out onto a very lightly floured surface {too much flour will leave you with a heavy dense scone}. Gently press together to form into a round about 1½ inches high.
  7. Cut into 6 even{ish} triangles or squares. Place onto a parchment lined baking sheet and brush with some of the egg wash.
  8. Sprinkle a little extra sugar on top.
  9. Bake for approx 22-24 minutes. Once cooled, sprinkle with powdered sugar.
Recipe by LeMoine Family Kitchen at