The nice thing about having a week of is, catching up on my bakings. I had so many saved recipes I wanted to try out, but couldn't find the time. This past week I feel like I was living in the kitchen. I'm making breakfast every morning, baking in the afternoon, and making elborate dinners. I wish I could do it forever.
Also a nice thing about having a week off is, preparing your Valentine's Day. And I think I found a winning breakfast recipe! Chocolate heart scones would be too much for any other normal day's breakfast, but for Valentine's Day it's perfect! I didn't have a large heart-shaped cookie cutter, so I just cut the shapes myself with a sharp knife - extra home-made ;-). The original recipe called for strawberry glaze, but I didn't have any confectioners' sugar in my home, so I just used strawberry preserves. Just as good!
Taste: 4.5 out of 5
Consistency: 4 out of 5
Overall appeal: 4 out of 5
Chocolate Heart Scones with Strawberry Glaze: French Press
- 2 ⅔ cups whole wheat pastry flour (I used all-purpose flour)
- ⅓ cup cocoa powder
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, cold, cut in tablespoon size pieces
- 1 teaspoon vanilla
- 1 egg
- ¾ cup milk
For the glaze:
- ½ cup confectioners' sugar
- 1 to 2 tablespoons strawberry puree (puree berries in blender or food processor)
- Blend together the flour, cocoa powder, sugar, baking powder,baking soda, and salt.
- Using a pastry cutter, a fork, or by hand, cut in the butter.
- Whisk together the vanilla, egg, and milk. Add the wet ingredients to the dry, and blend.
- Flour your surface with cocoa powder, and roll out dough (about ½ inch thickness). Cut into hearts. Place on a slipat or parchment lined baking sheet.
- Bake at 375F for 18 minutes. Cool on racks.
- While the scones are cooling, combine the confectioners sugar with the strawberry puree to make the glaze. Allow scones to cool before drizzling with glaze.