Got this recipe from my neighbor - these are to die for!
She had me over for tea while the kids played and we gorged
on these!
2 cups all-purpose flour
1/2 cup granulated sugar
1/3 cup unsweetened European-style (Dutch processed) cocoa powder or unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup unsalted butter
1 beaten egg
1/2 cup whipping cream
1 teaspoon vanilla
1 cup miniature semisweet chocolate pieces
1/2 cup chopped pecans, toasted (optional)
Whipping cream (optional)
Coarse sugar (optional)
1. In a large bowl, stir together flour, granulated sugar, cocoa powder,
baking powder, and salt. Using a pastry blender, cut in the butter until
mixture resembles coarse crumbs. Make a well in the center of dry
ingredients; set aside.
2. In a small bowl, stir together egg, 1/2 cup whipping cream, and
vanilla. Add egg mixture to flour mixture. Add chocolate pieces and, if
you like, the pecans. Using a fork, stir just until moistened.
3. Turn dough out onto a lightly floured surface. Gently knead dough by
folding and gently pressing dough for 10 to 12 strokes or until dough is
nearly smooth. (Handle dough as little as possible to keep it light.)
Divide dough in half. Lightly roll or pat each dough half into a
4-1/2-inch circle, about 1-inch thick. Cut each round into 6 wedges.
Place wedges 1 inch apart on a parchment-lined baking sheet or an
ungreased baking sheet. If you like, brush scones with additional
whipping cream and sprinkle with coarse sugar.
4. Bake in a 400 degree F oven for 12 to 14 minutes or until bottoms are
lightly browned. Remove scones from baking sheet. Cool on a wire rack
for 5 minutes. Serve warm. Makes 12 scones.
She had me over for tea while the kids played and we gorged
on these!
2 cups all-purpose flour
1/2 cup granulated sugar
1/3 cup unsweetened European-style (Dutch processed) cocoa powder or unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup unsalted butter
1 beaten egg
1/2 cup whipping cream
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1 teaspoon vanilla
1 cup miniature semisweet chocolate pieces
1/2 cup chopped pecans, toasted (optional)
Whipping cream (optional)
Coarse sugar (optional)
1. In a large bowl, stir together flour, granulated sugar, cocoa powder,
baking powder, and salt. Using a pastry blender, cut in the butter until
mixture resembles coarse crumbs. Make a well in the center of dry
ingredients; set aside.
2. In a small bowl, stir together egg, 1/2 cup whipping cream, and
vanilla. Add egg mixture to flour mixture. Add chocolate pieces and, if
you like, the pecans. Using a fork, stir just until moistened.
3. Turn dough out onto a lightly floured surface. Gently knead dough by
folding and gently pressing dough for 10 to 12 strokes or until dough is
nearly smooth. (Handle dough as little as possible to keep it light.)
Divide dough in half. Lightly roll or pat each dough half into a
4-1/2-inch circle, about 1-inch thick. Cut each round into 6 wedges.
Place wedges 1 inch apart on a parchment-lined baking sheet or an
ungreased baking sheet. If you like, brush scones with additional
whipping cream and sprinkle with coarse sugar.
4. Bake in a 400 degree F oven for 12 to 14 minutes or until bottoms are
lightly browned. Remove scones from baking sheet. Cool on a wire rack
for 5 minutes. Serve warm. Makes 12 scones.