Sunday, October 31, 2010
Cream Scones With Chocolate
Try making these Cream Scones With Chocolate, they are such a fantastic in-between meal treat! To avoid leaving a mess, use a large bowl to mix all the six ingredients together and I am sure you will be pleased with the end result. Be prepared to get lots of compliments! The scones have a lovely crisp crust, light and soft texture inside, and very chocolaty!
Recipe adapted from bittersweet by Alice Medrich
Cream Scones With Chocolate Chips/Chunks
2 Cups All-Purpose Flour
¼ Cup (50 g) Sugar
2 ½ tsp Baking Powder
½ tsp Sea Salt
3 ½ oz (100 g) Bittersweet or Semisweet Chocolate Chips or Chunks, coarsely chopped
1 ¼ Cups (300 ml) Heavy or Whipping Cream
2 Tbsp Heavy Cream or Whipping Cream
With the rack in the middle position, preheat the oven to 425˚F (220˚C). Line a cookie sheet with 2 layer of parchment paper.
In a large bowl, combine the flour, sugar, baking powder, and sea salt. Mix the dry ingredients well with a whisk. Stir in the chocolate and make a well in the center and pour in the cream into it.
Use a rubber spatula to push the dry ingredients from the sides of the bowl into the well, cutting and turning the mixture just until the dry ingredients are almost entirely moistened and the dough looks rough and shaggy. Gather the dough into a lump and knead it gently against the sides of the bowl five or more times, pressing in the loose pieces, until the dough just holds together (it should not be smooth) and the sides of the bowl are fairly clean.
On a lightly floured surface, flatten the dough with your hands or roll out to about 3/4 inch (2 cm) thick. Using 2 inch (5 cm) round cookie cutter, cut the dough into rounds. Arrange the rounds on the baking sheet, leaving space between each one. Brush the tops with cream and bake until golden brown, 12 to 15 minutes. Let cool on a rack, and serve warm or at room temperature.
Makes 12 Scones