Chocolate Scones
2/3 cup (160 ml) heavy whipping cream
1 large egg, lightly beaten
1 teaspoon (4 grams) pure vanilla extract
1 3/4 cups (245 grams) all purpose flour
1/4 cup (25 grams) Dutch-processed unsweetened cocoa powder
1/2 cup (100 grams) granulated white sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup (75 grams) cold unsalted butter, cut into small pieces
1/3 cup (50 grams) semisweet chocolate chunks or chips
1/3 cup (50 grams) white chocolate chunks or chips
2 tablespoons melted butter
Preheat the oven to 375 degrees F (190 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.
In a small bowl whisk together the whipping cream, egg, and vanilla extract. Set aside.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder and salt. Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs. Add the cream mixture and stir just until the dough comes together (add more cream and/or flour as necessary).
Transfer the dough to a lightly floured surface and knead a few times. Roll dough out to about a 12 inch square. Sprinkle chocoloate pieces evenly over surface. Roll dough into a log. Press log, seam down, into a 12x4 inch rectangle. Cut dough into 8 triangular pieces (4 equal rectangles cut in half diagonally).
Brush scone tops with melted butter.
Bake for about 15-20 minutes or until they are firm around the edges but a bit soft in the center. A toothpick inserted into the center of a scone will come out clean. Cool on a wire rack.
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