Breakfast is the most important meal of the day. Start your day off with some Triple Chocolate Scones. Chocolate first thing in the morning always makes the day better.
I am trying to get my kids to realize early in life that breakfast really is important. For the life of me, I cannot get my 2 youngest children to eat breakfast before going to school. They both claim they aren’t hungry right away. But then they are starving at recess and eat half their lunch then. I make banana muffins and Biscoff donuts for them. I buy french toast sticks and toaster strudels, trying to entice them to at least eat something.
Want to know what they will eat? Cold pizza, mashed potatoes, and soup. Not what I want to put in my mouth when I first wake up, but right now I am just happy they are eating something before leaving the house.
One thing that all our kids agree on is chocolate any time of day. So, when I got the urge to make some scones the other day, I went with just a plain chocolate scone. Oh, but this isn’t just a plain chocolate scone. I used 3 different kinds of chocolate to give it some pizzaz.
Want to know something??? My kids ate this for breakfast!!! I know that chocolate for breakfast isn’t the best thing in the world, but at least it is better than having them go to school on an empty stomach. I’m thinking some more chocolate breakfast treats need to happen soon.
The thing I liked the most about these scones is how easy they are to put together. All you need is a bowl and a fork. Don’t you love when a recipe doesn’t make half your kitchen dirty? This also doesn’t use a mixer, so get your muscles ready. I’m going to give you an arm work out today. You are going to warm up by cutting the butter into the dry ingredients with the fork. Really try to cut it in, so that there are butter chunks evenly distributed throughout all the flour.
Second warm up is to whisk the egg and buttermilk…you won’t break a sweat on that one. Then use your fork and start mixing the milk into the flour. You want to keep moving it around until a good dough forms. This will get your forearms and biceps pumping. LOL not really! I don’t want to scare you off from making the chocolate goodness by telling you will get a work out. But you are eating chocolate for breakfast, so any form of a work out is probably a good thing 🙂
Pat the dough into 2 equal circles that are about 6 inches around. Cut into 6 wedges with a sharp knife. Whoops, I guess I lied when I said you only need 2 tools. Make that 3! The dough will be really sticky, so don’t try to move the scones around. Place in the oven and wait impatiently for the chocolate to bake up!
These are awesome reheated in the microwave the next day too. At least that’s what my children tell me 🙂 wink, wink!!!
- 2 cups flour
- 1/2 cup cocoa powder
- 1/3 cup brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup cold butter
- 1 cup miniature chocolate chips
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 1/2 cup dark chocolate chips
- 1 teaspoon shortening
- Preheat oven to 400 degrees.
- In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, salt, and cinnamon.
- Add the butter and cut in with a fork until it is coarse crumbs. Stir in the mini chocolate chips. Make a hole in the center of the flour mixture.
- Whisk together the egg, vanilla, and buttermilk. Pour into the center of the flour and stir until a dough comes together.
- DIvide the dough into 2 equal parts. Place each ball on a baking sheet.
- With floured hands, shape each ball into a 6 inch circle. Cut each circle into 6 wedges. Bake for 18 minutes. Let cool on a wire rack.
- In a microwave safe bowl, combine the dark chocolate chips and shortening. Heat for 30 seconds. Stir and repeat until melted and smooth. Do not over heat.
- Place the chocolate in a plastic bag with the tip cut off. Drizzle over the tops of the scones. Store in a sealed container on the counter for 3-4 days.
- Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
- Calphalon Nonstick Bakeware, Baking Sheet, 12-inch by 17-inch
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Amount Per Serving:Calories: 302 Total Fat: 16g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 37mg Sodium: 258mg Carbohydrates: 38g Fiber: 3g Sugar: 17g Protein: 5g
More great Breakfast ideas that kids like:
Mocha Chip Cinnamon Rolls (no yeast needed)
Breakfast ideas from other bloggers:
Chocolate Chocolate Chip Muffins from Chocolate, Chocolate & More
Chocolate Banana Muffins from Shugary Sweets
Blueberry Breakfast Cake from Life as a Lofthouse