Chocolate Drizzled Scones

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Topping: Mini Chocolate Chips

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Special Supplies: Stainless Steel Pastry Blender/Cutter, Straight Pastry Cutter/Bench Scraper or Rotary Pizza Cutter, Plastic Wrap and Double Boiler

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Scone Dough:

*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

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Sift together in a bowl the flour, cocoa, baking powder, sugar and salt.

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In a small bowl whisk together cream, egg and vanilla.

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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.

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Cutting Scone Triangles:

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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.

Chocolate Drizzle

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*4 ounces Bittersweet Chocolate, (Bakers or other good quality chocolate) chopped

*1/2 teaspoon Canola Oil

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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

Enjoy!

Lindy

 

Strawberry Heart Scones

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*Medium sized heart cookie cutter, pastry cutter/blender 1/8-1/4 round measuring teaspoon, plastic wrap and pastry bag with small round tip.

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Pre-heat oven to 375*F. and bake cookies for 18-20 minutes or until the edges turn light golden brown.

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*2 cups All-purpose Flour

*1/2 cup Granulated Sugar

*2 teaspoons Baking Powder

*1/2 to 1 tablespoon freshly minced Rosemary

*1/4 teaspoon Sea Salt

*6 tablespoon Cold Butter, cubed

*1 cup very cold Whipping Cream

*Strawberry Jam (I used Freezer jam) or jam of your choice

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Sift together in a bowl the flour, baking powder, sugar and salt. Then mix in by hand the Rosemary.

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Using a pastry cutter/blender add the cubed butter and begin to cut in the butter into the flour 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.

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Remove plastic wrap and cut scone dough into heart shapes. Place heart shapes on a Silpat lined 1/2 baking sheet and using the back of the 1/8-1/4 teaspoon, dipped in powdered sugar, indent each heart in the center shape add 1/8 to 1/4 teaspoon of the jam to each indented center. Repeat for each heart scone.

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Chill the baking sheet with heart jam filled scones, in the fridge for 10-15 minutes before baking.

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Cool scones before piping on frosting.

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Lemon Frosting

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*Juice from 1/2 large Lemon

*1/8 teaspoon Lemon Extract

*2 cups Powdered Sugar

*1 or more tablespoons Water, for thinning

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Mix together the above frosting ingredients and add just enough water to be able to pipe on frosting so that it won’t run and will stay in the piped form, add more powdered sugar if frosting is too thin. Pipe on the frosting in a zigzag pattern.

Recipe source Giada De Laurentiis, Food Network

Enjoy!

Lindy