Chocolate Scones
Makes approximately 14
Showcase a good quality bittersweet chocolate in these tasty baked treats, best served warm from the oven with lashings of Chocolate-Mascarpone Cream and strawberry jam.
2½ cups all-purpose flour
⅓ cup granulated sugar
1 tablespoon baking powder
½ teaspoon fine sea salt
6 tablespoons cold unsalted butter, cubed
1 ounce finely grated bittersweet chocolate*
1 ounce finely chopped bittersweet chocolate*
½ cup plus 1 tablespoon cold heavy whipping cream, divided
1 large egg
½ teaspoon vanilla extract
1 teaspoon sparkling sugar
• Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
• In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in grated and chopped chocolate.
• In a small bowl, whisk together ½ cup cold cream, egg, and vanilla extract. Add to flour mixture, stirring until evenly moist. (Mixture will look dry and shaggy.) Working gently, bring mixture together with hands until a dough begins to form. (Dough will be firm. If mixture seems dry and dough won’t come together, add more cream, 1 tablespoon at a time. Avoid adding too much extra cream, though, or scones will not hold their shape when baked.)
• Turn out dough onto a lightly floured surface, and knead gently by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2-inch fluted round cutter dipped in flour, cut as many scones
