These beauties do not need an intro...the name says it ALL. Triple Chocolate Scones are decadent, rich, sweet and oh so incredible. Gluten free, egg free and nut free... they’re super simple to make, no kneading involved! They’re best served the same day so I would even make the dough the night before and then pop them in the oven to bake in morning...that way you will have fresh scones for bfast in as little as 25 min!
Preheat your oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper. Set aside.
In a large bowl, whisk together the gluten free flour, cocoa powder, granulated sugar, baking powder, cinnamon and salt. Set aside.
In a small bowl, using a spoon, mix together your cornstarch and 3 tablespoons of water until it is thin and watery. It will be thick and tacky at first.
Pour the heavy cream and vanilla into the cornstarch water mixture and whisk everything to combine. Set aside.
Take your unsalted butter out of the freezer and using a cheese grater, grate the entire stick of butter into the dry ingredients. If you don’t have a grater you can cut tiny little pea sized pieces of butter into the dry ingredients.
Once the entire stick is grated, use clean hands to mix it all around. You don’t want giant clumps of butter...you want pea sized pieces or less.
Once combined, whisk your wet ingredients one more time to make sure the cornstarch didn’t thicken and pour the wet ingredients in a circular motion into the dry ingredients. Pour in your chocolate chips and use a spatula to mix everything together.
Once mixed, the dough should be crumbly. Lightly flour a clean work surface and pour the crumbly dough onto the surface. Using your hands, form the dough into a ball and flatten it into an 8 inch round disk. You don’t need to knead it, you just need it to hold together. If it feels like it’s sticking the the surface, use a little extra gluten free flour for dusting.
Once the dough is in the 8 inch disk, using a large knife, cut it into 8 triangular wedges...like you would cut a pizza. I like a big knife vs a pizza cutter because the dough is pretty thick and I feel like the knife works better.
Place the wedges on the lined baking sheet, make sure they’re at least 2 inches apart and bake in the center rack for 25 minutes.
If all your scones don’t fit on your baking sheet, keep the ones that don’t fit in the fridge until you’re ready to bake them.
Once the scones are done, take them out of the oven and start to make the glaze.
For the glaze
In a small bowl, whisk together the confectioners’ sugar, water and vanilla.
You can either dunk the top of the scones into the glaze or you can use a pastry brush. I like the pastry brush because I also like the sides of the scones to be covered with the glaze.
Brush the top and sides of the scones with the glaze. The glaze hardens quickly.
While the glaze is hardening, melt your chocolate chips in the microwave in 15 second increments, stirring after each time, until melted.
Use a spoon to drizzle the chocolate on top of each scone. Serve and enjoy!