There is nothing quite like waking up to fresh, warm babka scones that melt in your mouth and surprise you with a rich, velvety chocolate filling. This Babka Scones with Rich Chocolate Filling Recipe brings together the tender crumb of classic scones with the indulgent allure of babka’s swirled chocolate goodness. The balance of flaky, buttery dough and luscious chocolate ganache makes these scones a showstopper for breakfast, brunch, or an afternoon treat. I promise once you try these, they’ll become your new favorite way to enjoy chocolate and scones in one irresistible bite.
Ingredients You’ll Need
Getting the ingredients right is key to creating that perfect texture and flavor in your Babka Scones with Rich Chocolate Filling Recipe. Each simple component plays an essential role—flour and baking powder create the fluffy base, while cold butter brings those lovely flaky layers. The chocolate filling merges sweetness and depth to keep every bite beautifully balanced.
- 325 g all purpose flour: The foundation of your scone that gives them their fluffy texture.
- 2 teaspoons baking powder: This adds necessary lift to your scones for a light crumb.
- ¾ teaspoon fine sea salt: Enhances the sweetness of the dough beautifully.
- 50 g fine granulated sugar: Sweetens up the scones for a delightful treat.
- 113 g unsalted butter, cold and sliced: Cold butter creates flaky layers in your scones.
- 2 teaspoons pure vanilla extract: Infuses the scones with warm, aromatic flavor.
- 120 g heavy cream, cold: Helps bind the dough while adding richness.
- 1 large egg: Provides moisture and acts as a binding agent.
- 30 g powdered sugar: A touch of sweetness for your smooth chocolate filling.
- 57 g unsalted butter: Adds richness and helps achieve that velvety ganache.
- 20 g dutch process cocoa: Deepens the chocolate flavor in your filling.
- 150 g chopped dark chocolate: The star ingredient, creating a luscious filling.
- ¼ cup finely chopped hazelnuts (optional): Adds a delightful crunch and nutty flavor boost.
How to Make Babka Scones with Rich Chocolate Filling Recipe
Step 1: Prepare the Chocolate Filling
Start by melting the butter and chopped dark chocolate together in a small pot over medium-low heat. This slow melting ensures that everything comes together smoothly without burning the chocolate. Once melted, sift in the dutch process cocoa and powdered sugar to enrich the chocolate flavor and add sweetness. Whisk everything until glossy and smooth, then pour the filling into a bowl to cool while you prepare the scone dough. Cooling is crucial to prevent the chocolate from seeping into the dough too much while rolling.
Step 2: Mix the Dry Ingredients for the Scone Dough
In a large mixing bowl, whisk together the all-purpose flour, baking powder, fine sea salt, and granulated sugar. This blend is what creates the perfect rise and balances the sweetness in the dough, setting you up for scones that are tender yet structured enough to hold the chocolate filling.
Step 3: Incorporate the Butter
Add the cold, sliced butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until it resembles the size and texture of kidney beans. This step is key to achieving that flaky, layered crumb—if your butter melts too quickly, the scones can become dense, so keep it chilled and handle it gently.
Step 4: Combine the Wet Ingredients
In a separate bowl, whisk the heavy cream, egg, and vanilla extract. Pour this wet mixture into the flour and butter blend and gently stir using a spatula just until the dough comes together. Overmixing can lead to tough scones, so be careful to stop as soon as the ingredients form a rough dough.
Step 5: Form the Dough
Turn the dough out onto a lightly floured surface and use your hands to squeeze and fold it over itself until it mostly forms a ball. This kneading technique keeps the dough tender while encouraging a flaky texture.
Step 6: Roll and Fill
Roll the dough into a large rectangle approximately 20 by 12 inches. Spread the cooled chocolate ganache evenly over the dough, leaving a slight border around the edges. If you love a bit of crunch and a beautiful contrast, sprinkle on the finely chopped hazelnuts now—this step adds a lovely nutty surprise to each bite.
Step 7: Shape and Freeze
Beginning at the long edge, carefully roll the dough into a tight log. Transfer it to a parchment-lined baking sheet and freeze for 1 to 2 hours until it is firm but not rock solid. This chilling makes it much easier to slice the scones and helps maintain their shape during baking.
Step 8: Slice and Prepare for Baking
Remove the dough from the freezer and slice it into V-shaped scones about 1 to 1.5 inches thick. Arrange them on a parchment-lined baking sheet, leaving space between each for even cooking. Brush the tops with heavy cream to encourage a golden, glossy finish, and sprinkle with a little granulated sugar for an extra sparkle and crunch.
Step 9: Bake to Perfection
Preheat your oven to 400°F and bake for 20 minutes, or until the tops and edges have beautifully browned. The smell of baking chocolate and buttery scones will fill your kitchen, signaling that these treats are ready to enjoy.
How to Serve Babka Scones with Rich Chocolate Filling Recipe
Garnishes
A dusting of powdered sugar or a drizzle of melted chocolate on top elevates the look and taste of your Babka Scones with Rich Chocolate Filling Recipe. For a decadent touch, add a few toasted hazelnuts or a dollop of whipped cream. The garnishes not only make the scones visually appealing but also add layers of texture and flavor that delight the senses.
Side Dishes
Pair your scones with fresh berries or a fruit compote for a bright, juicy contrast. A cup of rich coffee or a creamy hot chocolate complements the decadent chocolate filling beautifully, making your brunch or teatime feel extra special. If you prefer a lighter option, a glass of cold milk or your favorite herbal tea also works wonderfully.
Creative Ways to Present
For a festive brunch or dessert table, serve your Babka Scones with Rich Chocolate Filling Recipe arranged in a circular pattern on a beautiful platter, garnished with edible flowers or fresh mint leaves. You can also slice the scones open and add a swipe of mascarpone or cream cheese to make them feel like a luxurious treat. Miniature versions make perfect bite-sized party snacks that will have everyone asking for the recipe.
Make Ahead and Storage
Storing Leftovers
Store any leftover Babka Scones with Rich Chocolate Filling Recipe in an airtight container at room temperature for up to two days. Keep them in a cool, dry place to maintain their flaky texture. After that, they start to lose their freshness, so it’s best to enjoy them within this window.
Freezing
If you want to enjoy these scones later, freeze them after baking. Wrap each scone individually in plastic wrap and place them in a freezer bag or container for up to three months. This way, you can indulge in a fresh-tasting treat anytime with minimal effort.
Reheating
To reheat, remove the scones from the freezer and unwrap them. Warm in a preheated oven at 325°F for 10 to 15 minutes or until heated through. Avoid microwaving as it can make the scones soggy. Reheating this way preserves their crisp edges and tender crumb just like freshly baked.
FAQs
Can I use milk instead of heavy cream?
While milk can be used in a pinch, heavy cream provides the richness and moisture that make these scones tender and flaky. If you substitute milk, the texture might be slightly less rich, but the scones will still be delicious.
What type of chocolate works best for the filling?
Chopped dark chocolate with around 60-70% cocoa content works beautifully to balance sweetness and depth in the filling. Avoid overly sweet or milk chocolate to keep the rich chocolate flavor prominent.
How do I get the perfect flaky texture in these scones?
The key is using cold butter and handling the dough gently to prevent melting the butter too soon. Also, freezing the rolled dough before slicing helps keep the layers intact, resulting in that delightful flakiness.
Can I make these scones gluten-free?
Gluten-free flours vary widely, and scones can be tricky since gluten provides structure. You can experiment with a high-quality gluten-free baking mix, but expect some differences in texture. Adding xanthan gum might help, but I recommend testing a small batch first.
Are hazelnuts essential in this recipe?
Hazelnuts are optional, but they add a wonderful crunchy texture and nutty flavor that complements the chocolate filling perfectly. Feel free to omit them if you have nut allergies or prefer a smoother filling.
Final Thoughts
You really can’t go wrong with this Babka Scones with Rich Chocolate Filling Recipe—the flavors, textures, and aroma combine to create something truly special. Whether you’re treating yourself or impressing guests, these scones promise to deliver happiness with every bite. So, gather your ingredients and give it a go; I’m confident these delightful scones will become a beloved part of your baking repertoire.
Print
Babka Scones with Rich Chocolate Filling Recipe
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 servings
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious Babka Scones with an irresistible chocolate filling, combining flaky, tender scone dough with a rich, velvety chocolate ganache and optional hazelnut crunch. Perfectly golden and sweet, these scones are a wonderful twist on classic babka flavors.
Ingredients
Scone Dough
- 325 g all purpose flour (the foundation of your scone that gives them their fluffy texture.)
- 2 teaspoons baking powder (this adds necessary lift to your scones.)
- ¾ teaspoon fine sea salt (enhances the sweetness of the dough beautifully.)
- 50 g fine granulated sugar (sweetens up the scones for a delightful treat.)
- 113 g unsalted butter, cold and sliced (cold butter creates flaky layers in your scones.)
- 2 teaspoons pure vanilla extract (infuses the scones with warm, aromatic flavor.)
- 120 g heavy cream, cold (helps bind the dough while adding richness.)
- 1 large egg (provides moisture and acts as a binding agent.)
Chocolate Filling
- 30 g powdered sugar (a touch of sweetness for your smooth chocolate filling.)
- 57 g unsalted butter (adds richness and helps achieve that velvety ganache.)
- 20 g dutch process cocoa (deepens the chocolate flavor in your filling.)
- 150 g chopped dark chocolate (the star ingredient, creating a luscious filling.)
- ¼ cup finely chopped hazelnuts (optional) (adds a delightful crunch and nutty flavor boost.)
Instructions
- Prepare the Chocolate Filling: Melt the butter and chopped chocolate in a small pot over medium-low heat. Once fully melted, sift in the cocoa powder and powdered sugar. Whisk the mixture thoroughly until smooth and combine. Pour the ganache into a bowl to cool to room temperature.
- Mix Dry Ingredients: In a large mixing bowl, whisk together all purpose flour, baking powder, salt, and granulated sugar to evenly distribute the leavening and flavor components.
- Cut in the Butter: Add the cold sliced butter to the dry mixture. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse kidney beans, creating flaky layers.
- Combine Wet Ingredients: In a separate bowl, whisk together cold heavy cream, the egg, and vanilla extract. Pour this wet mixture into the flour and butter mixture.
- Form the Dough: Use a spatula initially to combine the ingredients just until moist. Then, with clean hands, fold and gently squeeze the dough together until it mostly forms a cohesive ball, being careful not to overwork it to keep the scones tender.
- Roll out the Dough: On a lightly floured surface, roll the dough into a roughly 20 by 12 inch rectangle.
- Spread the Filling: Evenly spread the cooled chocolate ganache over the rolled out dough, leaving edges clear for rolling.
- Shape and Chill: Carefully roll the dough into a log shape. Place the log on a parchment-lined baking sheet and freeze for 1-2 hours until firm but not fully frozen, which will make slicing easier.
- Slice the Scones: Remove the dough log from the freezer and cut into V-shaped scones approximately 1 inch thick. Place the slices on a parchment-lined baking sheet, spaced apart.
- Prepare for Baking: Preheat the oven to 400°F (200°C). Lightly brush the tops of each scone with heavy cream and sprinkle with granulated sugar to create a glossy, sweet crust.
- Bake: Bake the scones for about 20 minutes until the tops and edges turn golden brown and the scones are cooked through. Remove from oven and cool slightly before enjoying.
Notes
- Cold butter is essential for achieving flaky layers in your scones.
- Freezing the rolled dough log before slicing helps maintain the shape and makes clean cutting easier.
- Optional hazelnuts add delightful crunch and nutty flavor; omit if desired or allergic.
- Brush with cream and sprinkle sugar just before baking for a beautiful golden crust.
- Handle the dough gently to avoid overworking, which can make scones tough.
