Chocolate Scones
What a lovely Sunday morning I’ve had; sleeping in till 10, chocolate scones for breakfast and tea. Lately I’ve been really interested in making English food. There is something so comforting about British baked goods. These chocolate scones by Martha Stewart surely made my day! Martha writes that they are more of a ‘tea time’ type of scones, rather than breakfast scones, but I have to disagree. They weren’t too heavy for breakfast at all. Nice and light, rich chocolate flavor, but not too much. Definitely 5 out of 5!Chocolate Scones recipe: Martha Stewart - Baking Handbook
Ingredients: I got 11 large scones out of this
- 2 ¼ cups all-purpose flour
- 3 tablespoons cocoa powder
- ½ cup + 2 tablespoons granulated sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 10 (1 ¼ sticks) tablespoons butter, cold, cut into small cubes
- 5 ounces (1 cup) semisweet chocolate, chopped into ½-inch pieces (I used milk chocolate)
- 1 large whole egg + 1 large egg yolk
- ½ cup + 2 tablespoons heavy cream
- Sanding sugar for sprinkling
Instructions:
- Line a baking sheet with parchment; set aside.
- In a large bowl, whisk together the flour, 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 + 1 tablespoon heavy cream. (I added ¼ cup whole milk) Add egg mixture to the flour mixture; using a rubber spatula, fold in, working in all directiosn and incorporating crumbs at the bottom of the bowl, until dough just comes together.
- Turn out the dough onto a lighly 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 3-inch squares (I made triangles). 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 1 hour or overnight. (I stashed one pan in the freezer for 15 minutes, and another pan in the refrigerator for 30 minutes, made no difference while baking)
- 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.
- 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 mintues. Transfer to a wire rack to cool. They are best eaten the day they are baked.
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