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Chocolate Fudge Scones

Source of Recipe


From "Chocolate Chocolate" by Lisa Yockelson






List of Ingredients



• 4 cups bleached all-purpose flour
  
• 2/3 cup unsweetened alkalized cocoa powder
  
• 4-3/4 tsp baking powder
  
• 1 tsp salt
  
• 2/3 cup plus 3 Tbsp granulated sugar
  
• 12 Tbsp (1-1/2 sticks) cold unsalted butter, cut into tablespoon-size chunks
  
• 4 large eggs
  
• 1 Tbsp plus 1 tsp vanilla extract
  
• 2/3 cup plus 3 Tbsp heavy cream
  
• 2 cups semisweet chocolate chips
  
• About 1/3 cup crystallized sugar (or granulated sugar), for sprinkling on the tops of the unbaked scones
  






Instructions



1. Preheat oven to 400° F. Line 2 heavy cookie sheets or rimmed sheet pans with lengths of cooking parchment paper.
   
   
2. Sift the flour, cocoa powder, baking powder, salt and granulated sugar into a large mixing bowl. Drop in the chunks of butter and, using a pastry blender or two round-bladed knives, cut the fat into the flour mixture until reduced to large pieces about the size of large pearls. Reduce the fat further to small flakes, using your fingertips.
   
   
3. In a medium-size mixing bowl, whisk the eggs, vanilla extract, and heavy cream. Pour the egg mixture over the sifted ingredients, scatter the chocolate chips over, and stir to form a dough. Gather the dough into a rough mass. Knead the dough lightly in the bowl for 30 seconds to 1 minute.
   
   
4. Divide the dough in half. On a lightly floured work surface, pat or roll each piece into a disk about 7 inches in diameter. With a chef's knife, cut each disk into 5 wedges. As the scones are cut, press in any chips that may stick out of the sides. Transfer the scones to the prepared pans, placing them 3 inches apart. Assemble 5 scones on each pan. Sprinkle a little sugar on top of each scone.
   
   
5. Bake the scones in the preheated oven for 17 to 19 minutes, or until set. Begin checking the scones at 16 minutes. Transfer the pans to cooling racks. Let the scones stand on the pans for 1 minute, then carefully remove them to cooling racks, using a wide offset metal spatula. Cool completely. Serve the scones freshly baked. (Bake and serve within one day.)
   
   Makes 10 scones.