Cocoa Mint Chip Scones
Source of Recipe
fooddownunder.com
List of Ingredients
1 3/4 cup All-purpose flour
1 cup Plus 1 tablespoon unsweetened alkalized cocoa powder
2 3/4 tsp Baking powder
1/4 tsp Salt
6 tbl Cold unsalted butter, cut into chunks
1/3 cup Granulated sugar
1/2 cup Heavy cream
2 lrg Eggs
2 tsp Vanilla extract
1 cup Mint-flavored semisweet chocolate chips
TOPPING
1 1/2 tbl Granulated sugarRecipe
1.Preheat the oven to 400 F. Set out two cookie sheets or rimmed baking sheets.
2.Sift the flour, cocoa, baking powder and salt into a large mixing bowl. Drop in the chunks of butter and, using a pastry blender (or two round-bladed table knives), cut the chunks into the flour until they are reduced to nuggets the size of large pearls. Stir in the granulated sugar.
3.In a small bowl, whisk together the heavy cream, eggs and vanilla extract.
4.Pour the whisked mixture over the dry ingredients, add the chips and stir to form a dough. The dough will be firm but moist, and slightly sticky to the touch.
5.Knead the dough lightly in the bowl about 10 times.
6.Form the dough into a 7 to 7 1/2 inch round disc on a lightly floured work surface. Cut the round into 6 pie-shaped wedges. Transfer the scones to the baking sheet with a small metal spatula. Sprinkle the tops with the granulated sugar.
7.Bake the scones for 17 to 18 minutes, or until set. Cool the scones on the baking sheet for a minute, then remove them to a cooling rack. Serve warm, or cool thoroughly, store in an airtight container and reheat at another time.
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