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Black and White Cream Scones

Source of Recipe


From "Bittersweet" by Alice Medrich






List of Ingredients



• 2 cups all-purpose flour
  
• 1/4 cup sugar, plus sugar for sprinkling
  
• 2-1/2 tsp baking powder
  
• 1/2 tsp salt
  
• 3 ounces bittersweet or semisweet chocolate, coarsely chopped
  
• 1-1/4 cups heavy cream, plus 1 Tbsp for brushing the tops
  






Instructions



1. Position a rack in the center of the oven and preheat the oven to 425° F.
   
   
2. In a large bowl, whisk the flour, sugar, baking powder and salt together thoroughly. Stir in the chopped chocolate. Make a well in the center and pour the cream into it. Use a rubber spatula to push the dry ingredients from the sides of the bowl into the well, cutting and turning the mixture just until the dry ingredients are almost entirely moistened and the dough looks rough and shaggy. Gather the dough into a lump and knead it gently against the sides of the bowl 5 or more times, pressing in the loose pieces, until the dough just holds together (it should not be smooth) and the sides of the bowl are fairly clean.
   
   
3. On a lightly floured board, pat the dough into an 8-inch round about 3/4-inch thick. Cut it into 8 to 12 wedges. Place them at least 1 inch apart on the baking sheet (lined with parchment paper, if desired). Brush the tops with milk or cream and sprinkle lightly with sugar. Bake until the tops are golden brown, 12 to 15 minutes. Let cool on a rack, and serve warm or at room temperature.
   
   Makes 8 to 12 scones.