If you’re anything like me, you’ve had mixed results using recipes from the internet. Most often they’re ok, but I wouldn’t really use them again. Just yesterday I screwed up a batch of chocolate donuts – so sad!
In any case, this recipe is the exception. I have made these again and again, over years, and I never have to change the recipe to suit my tastes – typically I cut sugar and fat from most baked goods, but not from these. I am really only copying it here because I will be so sad if this recipe blog ever disappears! And so you lovely folks have the chance to make it of course.
Bittersweet Chocolate Scones
(Recipe by Seven Spoons)
Preheat oven to 400°F (200°C). Use parchment paper to line a standard baking sheet and set aside.
In the bowl of a stand mixer with the paddle attachment, combine the flour, cocoa powder, sugar, baking powder and salt. On the machine’s lowest setting, cut in the chilled butter until the mixture resembles course meal. The butter should be in small pieces approximately the size of peas. Alternatively, sift together the dry ingredients in a medium bowl, then cut in the chilled butter with two knives or a pastry cutter. As before, the blend should be rough, with uneven pieces of butter still visible.
Lightly whisk together the whole egg, cream and vanilla. With the machine running still on low (or stir), pour the liquids slowly into the flour and butter mixture, stirring until just combined. Small bits of butter should still be visible, but almost all the flour should be incorporated. With the mixer still on low, stir in the chocolate. If proceeding by hand, use a wooden spoon or silicone spatula to fold and turn the flour mixture to incorporate the liquids, then stir in the chocolate. Do not overmix.
Turn the dough out onto a lightly floured surface. Working quickly, gently knead the dough, folding and pressing gently until fairly smooth. Divide the dough into three, and shape each ball of dough into a 4″ round about 3/4″-1″ thick. Cut each round into four wedges (DW NOTE – I usually do them in sixes or eights for cute mini scones), and place on the prepared baking sheet. Once finished, brush each scone with the egg white and sprinkle with extra granulated sugar.
Bake in preheated oven for about 15 minutes (DW NOTE – watch the scones if you’ve made mini scones, 12 minutes?), or until the tops are matte and the cut sides look flaky and dry. When fully cooked, scones should feel light for their size and sound almost hollow when tapped underneath. Cool on a wire rack for at least 5 minutes. Best served warm.
Makes 12 smallish scones. (or 18-24 mini scones!)
Enjoy with a cup of coffee! Bring some to your neighbors! Bask in the glory of an internet recipe success.