Friday, March 6, 2009

What's better than chocolate? Double chocolate.

Earlier this week I had a chocolate craving that eventually turned into me making double chocolate scones. I have a basic scone recipe that I love to mess around with, so I decided to make the chocolate-lovers version. Scones are very versatile, and they're a lovely snack with a cup of tea or coffee because they're only lightly sweet.

Double Chocolate Scones

  • 3/4 cup buttermilk
  • 1 large egg
  • 2 3/4 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons cold, unsalted butter
  • 2/3 cup chocolate chips
  • 1/2 cup sugar
  1. Preheat oven to 375 degrees F. If using a scone pan, coat with butter or cooking spray. Beat the egg with the buttermilk and set aside.
  2. In a large bowl, sift together flour, baking powder, baking soda, salt, and cocoa powder. Add butter, cutting with a pastry blender or rubbing in with your fingers, until the mixture looks granular. Lightly stir in chocolate chips and sugar.
  3. Stir in buttermilk mixture with a fork until a soft dough forms. Turn out dough onto a lightly floured surface and knead five times until dough comes together. To make eight scones, form the dough into an eight-inch round and cut into 8 equal triangles and place in scone pan (if using). To make sixteen scones, make two smaller rounds and cut into 16 equal triangles.
  4. Bake larger scones for 20 to 25 minutes. Adjust baking time for smaller scones. Let cool 20 minutes on pan. Removes from pan and cool completely.
And voila! You have delicious scones.

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