Chocolate Rosemary Scones Recipe
Christy, Sinkology’s food-loving recipe blogger, is here to share some recipes she has created for the Sinkology blog that reflect our view of a copper sink: simple, timeless, affordable, and beautifully rustic.
Chocolate and rosemary may seem like an odd combination but it is delicious in this scone. But that is only one flavor you can create with this scone recipe. The scone ingredients include flour, sugar, baking powder, salt and heavy cream plus the add-ins. No pesky cutting butter in the dough or eggs. It comes together in one bowl quickly and effortlessly. And this is exactly why I make them often. I love that I can be creative with the scone flavors, either sweet or savory. Don’t believe that scones are dry and crumbly. This lightly sweetened scone is a perfect mix of golden outer crust with tender inner crumb.
The scones can be cut into their traditional triangle shape or dropped with a large dough scooper; either way works although dropping them is faster. They also freeze very well, unbaked or baked. I prefer to bake them first and then freeze them so my family can reheat them in the microwave. My freezer right now has pistachio-honey scones. My girls like to eat the savory scones for their school lunches. They are sturdy so they pack very well.
I hope you will try this chocolate and rosemary scone recipe but feel free to substitute different add-ins.
Let’s bake some scones! Preheat the oven 375 degrees and have a baking sheet lined with parchment ready.
In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¼ sugar, 2 tsp. baking powder and pinch of salt. Make sure your baking powder is fresh so they will rise properly.
Add the chocolate chips and fresh rosemary (or your choice of add-ins one cup total). Stir with spoon. My family and I love dark chocolate so I always have 60% cacao chocolate in my pantry. Sometimes I like to chop a bar or use chips. Fresh rosemary is highly recommended over dried rosemary.
Pour 1 cup of heavy cream into the dry mixture, stir until dough forms and the dry mixture is moistened. Knead dough very briefly to ensure even mixing and form a ball.
Place the dough onto lightly floured surface and pat into a circle about 6-7” diameter and about ¾” thick. Slice the circle into 8 triangles with a knife or dough cutter. (Or drop them onto baking sheet using a large dough scooper.)
Place the scones on the baking sheet and lightly brush the top with the heavy cream. I find that I always have heavy cream left on the bottom of my measuring cup, enough to brush the scones. Sprinkle the top with coarse sugar if desired.
Bake for 15-20 minutes or until golden. My scones usually bake for 18 minutes in my oven.
Remove and let cool slightly but that rarely happens since my family magically appears in the kitchen and grabs one. They’re extra delicious warm but will keep in airtight container for several days at room temperature. I normally freeze mine the same day even if we eat them the very next day. They can be frozen for up to 2 months although that is not possible in my house.
- 1 ½ cup all purpose flour
- ¼ cup granulated sugar
- 2 tsp. baking powder
- Pinch of salt
- 1 cup heavy cream
- 1 cup 60% cacao dark chocolate chips (or any other add-ins, one cup in total)
- 1 tsp. minced fresh rosemary
- Preheat oven to 375 degrees and have a baking sheet lined with parchment paper ready.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt until incorporated.
- Stir in the chocolate chips and rosemary. (Or preferred choice of add-ins)
- Pour the heavy cream into the dry mixture and stir until the dough forms and the dry mixture is moistened. Knead dough very briefly to ensure even mixing.
- Dump dough onto lightly floured surface and pat into a 6-7” circle about ¾” thick.
- Slice the dough into 8 triangles. (Or drop them onto the baking sheet with a large dough scooper.)
- Transfer the scones to the baking sheet and brush the tops lightly with heavy cream. Sprinkle with coarse sugar, if desired.
- Bake for 15-20 minutes or until golden. Let cool on a cooling rack. Best eaten same day but will store in an airtight container for several days at room temperature or freeze for up to 2 months.