Chocolate Scones
Source of Recipe
joy of baking
List of Ingredients
Recipe:
1/2 cup (120 ml) heavy whipping cream
1 large egg, lightly beaten
1 teaspoon (4 grams) pure vanilla extract
1 2/3 cups (234 grams) all purpose flour
1/3 cup (30 grams) Dutch-processed unsweetened cocoa powder
1/3 cup (66 grams) granulated white sugar
2 teaspoons (10 grams) baking powder
1/4 teaspoon (1.75 grams) salt
1/3 cup (76 grams) cold unsalted butter, cut into small pieces
For Tops of Scones:
Mix together 1 large egg, lightly beaten with 1 tablespoon heavy cream
Recipe
Preheat the oven to 375 degrees F (190 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.
In a small bowl whisk together the egg, whipping cream and vanilla extract. Set aside.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder and salt. Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs. Add the cream mixture and stir just until the dough comes together.
Transfer the dough to a lightly floured surface and knead a few times. Shape the dough into a 7 inch (18 cm) circle. With a sharp knife, cut the dough into 8 triangles. Brush any excess flour from the bottom of the scones, and place them on the baking sheet. Brush the tops with a little of the beaten egg combined with the cream.
Bake for 15 minutes or until they are firm around the edges but a bit soft in the center. Cool on a wire rack.
Makes eight scones.
Variation: Add 1/3 cup (60 grams) of semisweet or white chocolate chips to the basic scone recipe. Other suggestions: toasted and chopped nuts, orange zest, dried sour cherries or cranberries.
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