Our favorite scone recipe is fluffy, crumbly, and all dressed up for this chilly holiday season! Dark chocolate chunks pair perfectly with rich (salted) caramel glaze in this delightfully not-too-sweet scone.
Sometimes, when I’m feeling particularly philosophical while baking, the most curious little thoughts will drift past my mind.
What do tuxedo penguins wear to the office on casual Fridays?
Would a giraffe know what to do if you asked it to put on a necktie?
Who’s to say that birds of paradise shouldn’t actually have googly eyes?
How many scrumptious dark chocolate morsels make up each one of these Dark Chocolate Chunk Scones?
Well, we’ll never know the answer to most of my burning questions (how has nobody yet solved the giraffe necktie conundrum?!), but Google did manage to snag a save with my final, probably most inane question. For the idly curious, apparently 1.5 cups of chocolate chunks contains roughly 200 chunks, and since this recipe makes about 15-18 small scones, each scone contains 12 dark chocolate chunks!
And that, my friends, is how I’m wrapping up my 2022 on this blog. Below, you’ll find 12 notes of gratitude about this past year and 1 tasty recipe for these family-favorite Dark Chocolate Chunk Scones (with the silkiest, richest, simplest caramel glaze you’ve ever met)!
If you’re hankering to get baking and skip my musings, I will be 0% offended–skip on below for the recipe!
The 12 Chocolate Chunks of Gratitude, 2022 Edition! (🎵 Best sung to the tune of “The Twelve Days of Christmas” 🎵)
- Long Distance Challenges: LA Marathon (March), Seattle to Portland Ride (200 miles, July)!
- Flexibility: More flexible office arrangements at work = more time at home with loved ones!
- Tri Team Captainship: My first year as co-captain of the Disney Triathlon team, with plans for 2023!
- Little Bouts of Traveling: Taking little breaks with WB to explore Hawaii, Oregon, and local gems!
- Wallflour Boy: For keeping me well-fed, well-hugged, cozy, and stress-free all year long!
- Our Little Bird: We brought home THE BEST BEEPIN’ BIRD IN THE WORLD! Objectively speaking.
- Learning, Learning, Learning: Great excuses to learn more coding [particularly Python] this year!
- Family Time: Lots of quality time with the family, who are (as always) the most wonderful folks!
- Harry Potter Reading: Re-reading the entire Harry Potter saga in sequence for max comfort!
- Inspo to Start Training: Lots of end-of-year inspiration to start training for next season’s races!
- Birthday Surprises: WB gifted a Garmin watch, date night, & Missy Franklin custom message!!!
- All of YOU! Though it’s been a slow year here at Wallflour Girl, thank you all for reading & can’t wait to share more recipes with you in the new year!
Happy baking and happy new year, friends! <3
For the scones:
- 3 cups all-purpose flour
- 1/2 cup white sugar
- 5 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup cold butter, cubed
- 1 egg
- 1 cup heavy cream
- 1 1/2 cups dark chocolate chunks
For the caramel glaze:
- 1 cup brown sugar
- 1/2 cup unsalted butter, room temperature
- 1/4 cup milk (or plain dairy-free milk of choice)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt, optional (for salted caramel glaze)
- Preheat oven to 425 degrees F. Lightly grease a baking sheet and set aside.
- In a large mixing bowl, combine flour, sugar, baking powder, and salt.
- Cut in the cubed butter using a fork. Use your fingers if needed to really get in there and incorporate the butter into the dry ingredients. Your mixture should resemble damp, slightly lumpy sand.
- Stir in egg and cream until mixture is moistened. Fold in dark chocolate chunks.
- Turn dough out onto a lightly floured cutting board and roll dough into three equal rounds (of about 7-inch radius and 1/2-inch thickness). Cut each circle into 6 equal triangle wedges and place them slightly apart on prepared baking sheet.
- Bake for 15 minutes in preheated oven, or until edges of scones turn lightly golden.
- In a pot over medium heat, bring sugar, butter, and milk to a gentle boil. Allow mixture to continue boiling and stir occasionally until mixture thickens (approximately 5-7 minutes). Turn off heat, then stir in vanilla.
- Allow to cool to room temperature, then dip each cooled scone top into caramel, allowing excess to drip off before re-inverting and allowing caramel to set.
- If making beforehand, you can also refrigerate caramel in an airtight container for up to 3 days--make sure to bring back to room temperature before using.
For the scones:
For the caramel glaze: