It’s finally Friday and I’ve worked my butt of this week, punching more words into my keyboard than I ever thought possible, reaching unbelievable deadlines and foolishly taking on even more work so I can contemplate buying a pretty shiny Samsung S3 next month. I deserve some chocolate in my breakfast and you do, too!

I’m not just talking about a couple of dark chocolate chips in otherwise boring muesli, or maybe a hot chocolate instead of the usual tea or coffee. Oh no.

I’m talking about great big fully chocolate scones that look more like XXL chocolate cookies. Coat these scones in butter, peanut butter or even Nutella if you’re looking for a chocolate overdose and enjoy with the thought that the weekend is only a couple of hours away.

Double Chocolate Whole Wheat Buttermilk Scones

Adapted from Cocoa Buttermilk Breakfast Biscuits – How Sweet It Is

Makes 12-15 scones

Ingredients

1 cup whole wheat flour

1 ½ cups all purpose flour

1/3 cup cocoa powder

1/3 cup brown sugar

1/3 cup chocolate chips

4 teaspoons baking powder

2 teaspoons baking soda

Pinch salt

¾ cup cold butter, cut into pieces

1 cup buttermilk

2 teaspoons vanilla extract

Recipe

1. Preheat the oven to 425°F/220°C and combine flour, cocoa, sugar, chocolate chips, baking powder, baking soda and salt and whisk until combined.

2. Rub the cold butter into the mix with your fingertips until you have a consistency which is mostly small crumbs with some larger coarse crumbs of butter.

3. Stir in the buttermilk and vanilla until just combined – be very careful not to over-mix! I did and my scones turned out much flatter than they should have.

4. Use ¼ cup measure to drop batter onto a greased baking sheet and bake for 12-15 minutes, or until the scones are solid and just beginning to turn golden on the edges.

These scones get very lonely on their own and are best eaten in 3s or 4s.

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