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Chocolate Scones

Source of Recipe

From "Martha Stewart's Baking Handbook" by Martha Stewart


Recipe Introduction

"These scones are so rich and dense, you may prefer to eat them as an afternoon snack, rather than for breakfast. Either way, they're great with coffee."

List of Ingredients

â—¦ 2 ¼ cups all-purpose flour, plus more for dusting
â—¦ 3 tablespoons Dutch-process cocoa powder
â—¦ ½ cup plus 2 tablespoons granulated sugar
â—¦ 1 ½ teaspoons baking powder
â—¦ ½ teaspoon baking soda
â—¦ ¼ teaspoon salt
â—¦ 1 ¼ sticks (10 tablespoons) unsalted butter, cold, cut into small pieces
â—¦ 5 ounces semisweet chocolate, chopped into ¼-inch to ½-inch pieces (1 cup)
â—¦ 1 large whole egg, plus 1 large egg yolk
â—¦ ½ cup plus 2 tablespoons heavy cream
â—¦ Sanding sugar, for sprinkling (optional)


Recipe

Line a baking sheet with parchment; set aside. In a large bowl, whisk together the flour, cocoa, granulated sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few larger clumps remaining. Fold in the chocolate.

Whisk together the whole egg and ½ cup plus 1 tablespoon cream. Add egg mixture to the flour mixture; using a rubber spatula, fold in, working in all directions and incorporating crumbs at the bottom of the bowl, until dough just comes together.

Turn out the dough onto a lightly floured work surface, and gently pat into a 18-by-3-inch rectangle about 1 inch thick. Using a sharp knife or a pastry wheel, cut the rectangle into six 3-inch squares. Place squares about 2 inches apart on the prepared baking sheet. Cover with plastic wrap and freeze until the dough is very firm, at least one hour or overnight. (At this point, you can freeze the unbaked scones in a resealable plastic bag until ready to bake, up to 3 weeks.)

Preheat oven to 375° F. In a small bowl, lightly beat the egg yolk with the remaining tablespoon heavy cream; brush over the tops of the scones and sprinkle generously with sanding sugar, if using. Bake, rotating the sheet halfway through, until the sugar on top of the scones turns golden all over, or a cake tester inserted in the center of a scone comes out clean, 25 to 30 minutes. Transfer to a wire rack to cool. They are best eaten the day they are baked.

Makes 6