Chocolate-Chocolate Chip Applesauce scones are moist and tender with lots of chocolate flavor. Plus they are perfect for using up leftover applesauce!
I have to admit that I only tried this recipe because I had some applesauce to use up. Otherwise I wouldn’t have found the recipe to be very appealing. But I’m glad I tried it because it’s a very good scone recipe. Not my favorite, but very good. The applesauce is not at all detectable. But the chocolate flavor definitely is.
Scones are one of my favorite things to bake (and to eat). They really must be eaten straight from the oven to experience them at their best. Then they are moist and light and tender. After about a day, they turn dry and crumbly.
They’re best eaten on a leisurely morning when you have time to savor them small bite by small bite with a strong cup of coffee.
Tips For Making Scones:
- For light and tender scones, work the dough as little as possible.
- Don’t skip refrigerating the dough before baking it. I chilled dough will help prevent the scones from spreading out. You want you scones to be thick.
More Scone Recipes
Chocolate Chip Scones– my favorite scone recipe
- 2 cups bleached all-purpose flour
- 2 3/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup unsweetened alkalized cocoa powder
- 6 tablespoons granulated sugar
- 1/2 cup applesauce
- 5 tablespoons heavy cream
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- granulated sugar for sprinkling on top
- In a large mixing bowl, whisk together the flour, baking powder, salt, cocoa powder, and sugar.
- Scatter the pieces of butter on top and using a pastry blender, 2 round-bladed knives, or your fingers, cut the butter into the flour until the largest pieces of butter are no bigger than the size of a pea.
- In a medium bowl, whisk together applesauce, heavy cream, egg, egg yolk, and vanilla extract. Pour the wet ingredients over the dry ingredients. Scatter the chocolate chips on top and stir to form a dough.
- Knead dough lightly in the bowl for about 1 minute. Divide dough in half, forming each half into a 5-inch disk. Wrap in wax paper and refrigerate 20 minutes.
- Preheat oven to 400 degrees. Line 2 rimmed sheet pans with parchment paper.
- Place each disk of dough on a lightly floured work surface. Roll dough out slightly so that it is 3/4-inch thickness. Using a large knife, cut each disk into 4 scones. Transfer scones to pans and sprinkle tops with sugar.
- Bake scones for 18 to 20 minutes, or until set all the way through. Let scones cool on pans for 1 minute and then remove to wire racks.
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Recipe Source: Chocolate Chocolate
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