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Chocolate Chocolate Chip Scones
Chocolate Chocolate Chip Scones Eileen Goltz | Pareve or Dairy
1 hour, 40 minutes 45 minutes
30 minutes
25 minutes
8 scones

  • 1¾ cups flour
  • ⅓ cup cocoa powder
  • 2½ teaspoons baking powder
  • ¼ teaspoon salt
  • 6 Tablespoons cold butter or margarine
  • ½ cup powdered sugar
  • ½ cup whipping cream or non dairy substitute
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 bars (1½ oz. each) dark chocolate
  • Coarse sugar

  1. In bowl of a food processor, combine flour, cocoa powder, baking powder and salt. Pulse until well blended. Cut butter or margarine into chunks. Add chunks and process for a few seconds, just until butter is size of peas. Transfer mixture to large bowl and stir in sugar.
  2. In small bowl, whisk together heavy cream, eggs, and vanilla extract. Pour cream mixture over dry ingredients. Cut chocolate into 1/4-inch pieces; add and stir to form dough.
  3. Knead dough lightly in bowl about 10 times. Transfer dough onto lightly floured work surface and shape into 8-inch round disc. Transfer round to plate, cover with plastic wrap and chill for 30 minutes.
  4. Preheat oven to 375°F.
  5. Remove dough from refrigerator and cut round into 8 wedges. Transfer scones to ungreased baking sheet and sprinkle tops with coarse sugar.
  6. Bake for 22 to 25 minutes or until set.
  7. Transfer to wire rack and cool completely or serve slightly warm.

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