Chocolate Cinnamon Scones with Vanilla Sauce

Chocolate Cinnamon Scones with Vanilla Sauce.

November 17, 2010

The sun rises and sets on these scones. I promise.

While I usually prefer chewy, gooey cookies and fudgey brownies and fluffy cake and dense milk chocolate that melts in your mouth for dessert, sometimes a perfect scone fits the bill.

And by dessert, I mean breakfast. Because it doesn’t matter how much vanilla sauce you pour on or how many chocolate chips you stuff in, a scone is a scone is a scone, and a scone equals breakfast.
So please, go have dessert for breakfast.

I used my tried and true scone recipe that can convert even the biggest scone-hater. Trust me, I was one of them. I always had it in my head that scones were dry, crumbly and plain. Do you feel the same? Search no further.
These scones are like a triangular slice of dense cake, but super moist and bursting with melted chocolate. And I hate to admit this, but they aren’t super sweet either. I know most of you will enjoy that, while I will just wonder why you are so weird.

Not only can you have a delicious, dessert-like, spiced chocolate scone for breakfast, but it also makes a great snack with a cup of tea. Or something like that. I think tea tastes like dirty water, but did dip some in hot chocolate and it proceeded to melt in my mouth. Chocolate on chocolate. You can’t go wrong.

Chocolate Cinnamon Scones

makes 16 scones

3 1/4 cups flour

1/3 cup sugar

1/3 cup cocoa powder

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

3/4 cups cold butter

1 cup buttermilk

1 teaspoon vanilla

3/4 cup chocolate chips

course sugar for garnish

melted butter for brushing

Preheat oven to 425.

In large bowl combine flour, sugar, salt, baking soda, cinnamon and cocoa powder. Cut in butter until it forms coarse crumbs. Stir in buttermilk and vanilla. Fold in chocolate chips. Turn onto a lightly floured surface and knead gently.

Divide in half and pat into 7 inch round circles. Brush with melted butter and sprinkle with coarse sugar. Cut into 6 or 8 wedges.

Bake at 425 for 13-15 minutes.
Vanilla Sauce

from southern food

1/2 cup sugar

1 tablespoon cornstarch

1 cup boiling water

2 tablespoons butter

1 tablespoon vanilla extract

pinch of salt

Combine sugar and salt in a small saucepan. Stir in 1 cup boiling water. Let simmer, stirring constantly for 5 minutes. Stir in butter, vanilla extract and salt and mix well. Serve over warm scones.