Chocolate Scones

What is it about a storm that makes me want to bake? We were bracing for what was supposed to be THE storm of the century.  Forecasters got it wrong…it was just another snow storm – no crippling affect felt here.  All the hype, I suppose, got to me.  Better bake now I heard myself saying before any power outage happens; make sure dinner is all set (we would use our bbq to cook) and all that needs to be prepared and ready for the pending storm.  I’m not complaining.  It was a lazy Tuesday, we were warm inside, and the power was still on.  I had been browsing the best of Fine Cooking Breads and saw this chocolate scone recipe.  Perfect!  I was thinking about making bread but the idea of something sweet grabbed me.  I could easily whip up these scones before blizzard Juno descended upon us.  And I did!

Makes 8
2 cups flour
1/3 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup chopped dark chocolate (70%)
6 tablespoons chilled butter, cut into cubes
3/4 cup cream
2 large egg yolks, lightly beaten

For the glaze:
1 large egg lightly beaten with 1 tablespoon milk for glazing
1 to 2 teaspoons white sugar

Preheat oven to 400f.

Move oven rack to the lower third of the oven. Line a baking sheet with parchment or silpat. In a large bowl, combine flour, sugar, baking powder, and salt. Add chopped chocolate and toss until the pieces are coated with flour. Cut in the butter with a pastry blender or two table knives until the largest pieces of butter are about the size of peas.

In a small bowl, stir the cream and egg yolks just to blend. Add this to the flour mixture. Stir with a fork to begin combining the wet and dry ingredients.  Use your hands to gently knead the mixture together until all the dry ingredients are absorbed into the dough and it can be gathered into a moist ball. Don’t overknead: This dough is sticky but benefits from minimal handling. Set the rough ball in the center of the baking sheet and pat it gently into a round about 1-2 inches thick and roughly 8 inches in diameter.

Use a sharp knife to cut the round into eight wedges; separate the wedges. Brush the scones with the egg-milk glaze (you won’t need to use all of it) and sprinkle with the sugar. Bake 18 to 22 minutes until the scones are deep golden and a toothpick inserted into the center of a wedge comes out clean. Slide the parchment onto a wire rack and let the scones cool for 10 to 15 minutes before serving.The Culinary Chase’s Note: Super moist and the dark chocolate satisfied my craving. Enjoy!

Chocolate Scones

 

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Prep time

12 mins

Cook time

22 mins

Total time

34 mins

 

Author: The Culinary Chase

Recipe type: Dessert

Serves: 8

Ingredients

• 2 cups flour
• ⅓ cup white sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup chopped dark chocolate (70%)
• 6 tablespoons chilled butter, cut into cubes
• ¾ cup cream
• 2 large egg yolks, lightly beaten
• For the glaze:
• 1 large egg lightly beaten with 1 tablespoon milk for glazing
• 1 to 2 teaspoons white sugar

Instructions

1. Preheat oven to 400f.
2. Move oven rack to the lower third of the oven. Line a baking sheet with parchment or silpat. In a large bowl, combine flour, sugar, baking powder, and salt.
3. Add chopped chocolate and toss until the pieces are coated with flour.
4. Cut in the butter with a pastry blender or two table knives until the largest pieces of butter are about the size of peas.
5. In a small bowl, stir the cream and egg yolks just to blend. Add this to the flour mixture. Stir with a fork to begin combining the wet and dry ingredients. Use your hands to gently knead the mixture together until all the dry ingredients are absorbed into the dough and it can be gathered into a moist ball. Don’t overknead: This dough is sticky but benefits from minimal handling. Set the rough ball in the center of the baking sheet and pat it gently into a round about 1-2 inches thick and roughly 8 inches in diameter.
6. Use a sharp knife to cut the round into eight wedges; separate the wedges. Brush the scones with the egg-milk glaze (you won’t need to use all of it) and sprinkle with the sugar. Bake 18 to 22 minutes until the scones are deep golden and a toothpick inserted into the center of a wedge comes out clean. Slide the parchment onto a wire rack and let the scones cool for 10 minutes before serving.

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