2/3 cup (160 ml) cream or milk
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1 3/4 cups (235 grams) all purpose flour
1/4 cup (25 grams) Dutch-processed unsweetened cocoa powder
1/2 cup (100 grams) granulated white sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup (75 grams) cold unsalted butter, cut into small pieces
1/3 cup (80 ml) dark chocolate chips
1/3 cup (80 ml) white chocolate chips
Chocolate Scones:
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 cream or milk, egg, and vanilla extract.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder and salt. Using apastryblender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the chocolate chips. Add the cream mixture and stir just until the dough comes together (add more cream and/or flour as necessary).
Transfer the dough to a lightly floured surface andkneada few times. Shape the dough into a 7 inch (18 cm) round and cut into eight wedges. Brush excess flour from the bottom of the scones, and place on the baking sheet. Brush the tops of the scones with a little cream or milk.
Bakeforabout18-20 minutesor until they are firm around the edges but a bit soft in the center. A toothpick inserted into the center of a scone will come out clean. Cool on a wire rack. Can serve with clotted cream or softly whipped cream.
Makes 8 wedge-shaped scones.
Read more:http://www.joyofbaking.com/ChocolateScones.html#ixzz24arQs0cm
In a small bowl whisk together the cream or milk, egg, and vanilla extract.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder and salt. Using apastryblender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the chocolate chips. Add the cream mixture and stir just until the dough comes together (add more cream and/or flour as necessary).
Transfer the dough to a lightly floured surface andkneada few times. Shape the dough into a 7 inch (18 cm) round and cut into eight wedges. Brush excess flour from the bottom of the scones, and place on the baking sheet. Brush the tops of the scones with a little cream or milk.
Bakeforabout18-20 minutesor until they are firm around the edges but a bit soft in the center. A toothpick inserted into the center of a scone will come out clean. Cool on a wire rack. Can serve with clotted cream or softly whipped cream.
Makes 8 wedge-shaped scones.
Read more:http://www.joyofbaking.com/ChocolateScones.html#ixzz24arQs0cm
No comments:
Post a Comment