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    Scone: Cinnamon Chocolate Scones


    Source of Recipe


    Gale Gand

    List of Ingredients




    Decorative container
    Tea towels

    Medium jar containing the following dry ingredients:
    3 1/2 cups all-purpose flour
    1/4 cup sugar
    3 tablespoons baking powder
    1/4 teaspoon salt
    1 teaspoon ground cinnamon
    Small jar honey
    Honey dipper
    Medium jar 1 1/2 cups semisweet chocolate chunks
    Small jar preserves
    Jam spreader
    Wooden spoon
    2 1/2 -inch biscuit cutter
    Recipe card

    Recipe



    In a large mason jar, using parchment paper as a funnel, carefully pour in the dry ingredients in alternating layers. Line container with tea towels and place all items inside.

    The recipe card should read as follows:
    To make your cinnamon-chocolate scones, start by preheating the oven to 375 degrees. In a mixer fitted with a paddle attachment (or using a hand mixer), mix the dry ingredients. Grab a stick of butter from the refrigerator, cut it into pieces, and with the mixer running, and add the butter and mix until coarse and sandy. You should still be able to see small lumps of butter. Head back to the refrigerator and grab the milk. Measure out a cup and a quarter, then add it and mix until almost combined. Next, add the chocolate chunks and mix just to distribute them evenly through the dough. Do not overmix; there may still be some flour not mixed in.


    Turn the dough out onto a lightly floured surface. Knead the dough 10 times to bring it together and smooth it out. Using a lightly floured rolling pin, roll out the dough 1-inch thick. Using a the biscuit cutter, cut out circles. Using a spatula, transfer to an ungreased sheet pan. Knead the scraps together just until combined, then roll out again and continue cutting out circles until all the dough is used. Bake until light golden brown, about 15 minutes. When they're all done, serve with honey and jam.

 

 

 


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