Chocolate Drizzled Scones
Topping: Mini Chocolate Chips
Special Supplies: Stainless Steel Pastry Blender/Cutter, Straight Pastry Cutter/Bench Scraper or Rotary Pizza Cutter, Plastic Wrap and Double Boiler
*1 3/4 cup All-purpose Flour
*1/2 cup Granulated Sugar
*1/4 cup Hershey’s Special dark Chocolate Cocoa Powder, or other good quality Chocolate Cocoa Powder
*2 1/2 teaspoons Baking Powder
*1/4 teaspoon Sea Salt
*6 tablespoons Butter, cold and cubed
*2/3 cup Whipping Cream, very cold (an extra 1/4 cup for brushing scones after baking this is optional)
*1 large Egg, cold
*1 tablespoon Vanilla Extract, cold
Sift together in a bowl the flour, cocoa, baking powder, sugar and salt.
In a small bowl whisk together cream, egg and vanilla.
Add to the flour mixture the cold butter and cut in the butter with a pastry cutter/blender add the cubed butter, adding 1/3 of the cream at a time until it resembles coarse crumbles, careful not to over cut. Then add crumbled mixture onto a piece of marble or onto a cold solid surface or pastry mat. Form the crumbles into a rectangle shape (place a piece of plastic wrap on top of the dough. Now, using a rolling-pin roll out scone dough lightly until about 1 inch thick. Remove plastic wrap and cut scone dough with straight pastry cutter/bench scraper.
Cutting Scone Triangles:
The Scone dough is in a rectangle shape so cut to lines horizontal and two vertical lines equal distances apart. Then cut each square into 4 triangles cutting corner to corner like making an X in a square.
*4 ounces Bittersweet Chocolate, (Bakers or other good quality chocolate) chopped
*1/2 teaspoon Canola Oil
Melt chocolate and oil in a double boiler until melted, then use a teaspoon and drizzle melted chocolate over cooled baked scones. Top with mini chocolate chips.
Recipe adapted from Bobby Flay Food Network
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