Categories: bread, breakfast, scones
Ingredients
- 2 1/2 cups all purpose flour
- 1/4 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 1/2 cup cocoa
- 1 cup sugar
- 1/2 teaspoon salt
- 3/4 cup unsalted butter
- 2 eggs
- 1 tablespoon pure vanilla extract
- 1 cup, approximately, whipping cream
- 1/2 cup chopped up, semi-sweet chocolate bar
- 1 cup chopped up chocolate covered toffee bar such as Heath Bar or Skor Bar
- 1/2 cup semi-sweet chocolate, (or white or milk chocolate) melted, for drizzling on scones
Directions
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Preheat the oven to 425 F. Line a doubled up baking sheet with parchment paper.
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In a food processor, briefly blend the flour, baking soda, baking powder, cocoa sugar, and salt. Add in the butter and pulse to break fat up into dry ingredients.
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Place dry ingredients in a large mixing bowl and make a well in the center. Stir in the eggs, vanilla and most of the cream to make a soft dough. Fold in chocolate.
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Turn the mixture out onto a lightly floured pastry board and gently knead, about 8 times to make a rough dough that holds together, adding in just enough more flour, if required, to achieve this.
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Pat into a round of one inch thick and cut into 3-inch rounds (or wedges, if you prefer). Gather dough together and cut remaining scones.
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Place on baking sheet, brush with butter or milk. Bake until puffy and they hold their shape when you touch them (they do not get indented), about 14-17 minutes.
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Cool to warm and then drizzle on melted chocolate. Alternatively, deposit a square of milk chocolate on each scone as it comes out of the oven and then dust with confectioners’ sugar after it has cooled.
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Makes 8-12, depending on size