Saturday, August 9, 2014

Chocolate Scones

I made this scone recipe to go with my chocolate raspberry jam.
We're were off to the lake for a weekend with friends and I wanted to bring something to bake for breakfast.  I pre-assembled all the dry ingredients in a ziploc bag and mixed them in the morning with the cream, vanilla and butter.

Pretty rich and delicious, however next time I think I will make two small discs, cutting each into 8's, getting 16 petite scones.  These were a lot of sweetness in the morning.
Makes 8 wedge-shaped scones.
Chocolate Scones Recipe:

2/3 cup cream or milk
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1 3/4 cups all purpose flour
1/4 cup Dutch-processed unsweetened cocoa powder
1/2 cup granulated white sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup cold unsalted butter, cut into small pieces
1/2 cup mini semi sweet chocolate chips (that's my addition)

Chocolate Scones: Preheat the oven to 375 degrees F (190 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.
In a small bowl whisk together the cream or milk, egg, and vanilla extract.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder and salt. Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the chocolate chips (I used mini!). Add the cream mixture and stir just until the dough comes together (add more cream and/or flour as necessary).
Transfer the dough to a lightly floured surface and knead a few times. Shape the dough into a 7 inch (18 cm) round and cut into eight wedges. Brush excess flour from the bottom of the scones, and place on the baking sheet. Brush the tops of the scones with a little cream or milk.
Bake for about 18-20 minutes or until they are firm around the edges but a bit soft in the center. A toothpick inserted into the center of a scone will come out clean. Cool on a wire rack. Can serve with chocolate raspberry jam, clotted cream or softly whipped cream.

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