Wednesday, September 12, 2012

Triple Chocolate Scones


"Triple chocolate" — you can't argue with that! These scones have chocolate chips studded throughout a tender, just-sweet-enough chocolate scone; the rich chocolate glaze makes this a triple treat. Just what I need for a Saturday morning breakfast! YUM! I served mine with Strawberries topped with Keylime Greek yogurt... nothing like getting your chocolate fix in the morning to help you get through your Saturday house cleaning! Enjoy!

Triple Chocolate Scones
For the Scones:
2 cups All-Purpose Flour
2/3 cup White Whole Wheat Flour or Premium Whole Wheat Flour
1/3 cup Dutch-process cocoa
1/2 teaspoon espresso powder, (optional for flavor and color)
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (8 tablespoons) cold butter, cut into pats
1 1/2 cups semisweet or bittersweet chocolate chips
1 teaspoon vanilla extract
1 large egg
3/4 cup milk

For the Glaze:
2/3 cup semisweet or bittersweet chocolate chips
1/4 cup half & half or liquid coffee creamer

Directions:
Preheat your oven to 375°F. Lightly grease a baking sheet, or line it with parchment.
To make the scones:
In a large mixing bowl, thoroughly whisk the flours, cocoa, espresso powder, sugar, baking powder, baking soda, and salt together.
With a pastry blender, pastry fork, a mixer or, most easily, your fingertips, work in the butter until the mixture is unevenly crumbly.
Next, gently stir in the chocolate chips.
In another medium-size bowl, whisk together the vanilla, egg, and milk.
Add the liquid ingredients to the dry ingredients, stirring until the mixture is evenly moist. You may need to add an additional 2 to 3 tablespoons of milk to make the dough come together. (Depends on where you live and the humidity of the day)
Next, mix 3 tablespoons confectioners' sugar with 1 teaspoon cocoa powder, and sprinkle it on your parchment-lined (or lightly greased) baking sheet. You're using this sugar mixture in place of the usual flour, to keep the scones from sticking to the pan as you shape them.
Divide the dough in half, and place the two pieces onto the baking sheet. Pat them gently into two 6" circles, each about 3/4" thick.
Cut each circle into 6 wedge-shaped pieces with a bench knife or bowl scraper (or sharp knife), pressing down firmly without sawing. You'll find it easier if you dip your cutter in flour after each cut. Make sure you press it into the dough quickly, without twisting or sawing. This shears the dough cleanly rather than pressing it together, which allows the scones to rise higher. (gently separate just a little with a spatula for more even baking)
Bake the scones for 15 to 20minutes, until they lose their moist look, and a cake tester inserted into the center of one comes out clean; or with just a smear of chocolate from a melting chip.
Remove the scones from the oven, and transfer them to a rack to cool.
To make the glaze:
Place the chocolate chips and half & half in a microwave-safe bowl or small saucepan. Heat in the microwave (or over low heat) until the cream is very hot. Remove from the heat, and stir until the chips melt, and the mixture is smooth.
Drizzle/spread the glaze over the cooled scones.
Yield: 12 scones.

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