Chocolate Scones

Rich, buttery, and perfectly tender 🍫✨ These Chocolate Scones made with Batey Turbinado Sugar are the ultimate bakery-style treat. The golden crystals of turbinado sugar add a subtle caramel flavor and delicate crunch that pairs beautifully with deep chocolate in every bite.

Ingredients

2 1/4 cups all-purpose flour

1/2 cup cocoa powder

1/4 cup Batey Turbinado Sugar

2 teaspoon baking powder

1/2 tsp salt

1/2 cup cold unsalted butter, cubed

1 1/4 cup heavy cream

1/3 cup chocolate chips or chopped chocolate

Instructions

Preheat oven to 400°F (200°C).

In a large bowl, whisk together flour, Batey Turbinado Sugar, baking powder, cocoa powder and salt.

Cut in the cold butter until the mixture resembles coarse crumbs.

Add heavy cream to the dry mixture and gently mix until combined. Fold in chocolate chips.

Shape dough into a circle and cut into 8 wedges.

Place on a lined baking sheet and sprinkle extra Batey Turbinado Sugar on top.

Bake for 12-15 minutes or until golden brown.

Let cool slightly and serve warm.

Perfect with coffee, tea, or a cozy morning breakfast ☕🤎