Ruby Chocolate Scones
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These ruby chocolate scones are my go to treat when I want something special but don't have much time. The whole thing comes together in under an hour, which means you can have warm, freshly baked scones on the table before anyone even realizes you're baking. Ruby chocolate is naturally rich in antioxidants and gives these scones a beautiful pink hue that looks far more impressive than the minimal effort required. The combination of ruby chocolate chips and ruby cocoa powder creates this gorgeous, elegant flavor that tastes like you spent the whole afternoon in the kitchen, but honestly you barely spent any time at all. My family requests these constantly, and now I'm sharing my simple formula with you so you can experience that same magic.
Ella x
Ingredients
- 200 gall-purpose flour
- 100 ggranulated sugar
- 100 gunsalted butter
- 100 gruby chocolate chips
- 5 gbaking powder
- 2 gsalt
- 300 mlmilk
- 1large egg
- 20 gruby cocoa powder
- 20 gconfectioner's sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
- 2
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Use a whisk or a stand mixer for an easy blend.
- 3
Add the cold butter to the dry ingredients and use a pastry blender or your fingertips to work the butter into the mixture until it resembles coarse crumbs.
Tip: Be careful not to overwork the mixture.
- 4
In a separate bowl, whisk together the milk, egg, and ruby cocoa powder until smooth.
Tip: Make sure to scrape down the sides of the bowl.
- 5
Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
Tip: The dough should still be slightly lumpy.
- 6
Fold in the ruby chocolate chips and confectioner's sugar.
Tip: Don't overmix – you want to retain the texture of the chocolate chips.
- 7
Turn the dough out onto a floured surface and gently knead a few times until it comes together.
Tip: Be gentle to avoid developing the gluten in the flour.
- 8
Pat the dough into a circle that is about 2.5 cm (1 inch) thick.
Tip: Use a rolling pin to help you achieve an even thickness.
- 9
Cut the dough into 6 equal pieces and place them on the prepared baking tray.
Tip: Use a biscuit cutter or the rim of a glass to cut the scones.
- 10
Bake the scones for 20-25 minutes, or until they are golden brown.
Tip: Check the scones after 15 minutes and cover them with foil if they start to brown too quickly.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Mexican Rice
This Mexican rice recipe is one of my go to weeknight favorites because it comes together in just about an hour and tastes absolutely authentic. The tomatoes give it that beautiful color and rich flavor while also providing lycopene, a powerful antioxidant that's great for your heart. What I love most is how budget friendly it is, using simple ingredients you probably already have on hand. The whole process is straightforward enough that even beginners can master it, and the result is a vibrant, fragrant rice dish that pairs perfectly with any protein.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.