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I can't believe I haven't shared this recipe before
They are one of the best things on earth. And so easy! No special equipment or ingredients required.
Cream Scones with Chocolate Chunks
From Alice Medrich's Bittersweet: Recipes and Tales From a Life in Chocolate
Makes 8 to 12 scones
2 cups all-purpose flour
¼ cup sugar, plus sugar for sprinkling
2½ tsp baking powder
½ tsp salt
3-4 ounces bittersweet or semisweet chocolate, coarsely chopped
1¼ cups heavy cream
1 tbsp milk or cream for brushing the tops
Position a rack in the center of the oven and preheat the oven to 425°. Line the baking sheet with a double layer of parchment paper.
In a large bowl, whisk the flour, sugar, baking powder, and salt together thoroughly. Stir in the chopped chocolate. Make a well in the center and pour the cream into it. Using 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 board, pat the dough into an 8½-inch round about ¾ inches thick. Cut into 12 wedges. Place them at least 1 inch apart on the lined baking sheet. Brush the tops with milk or cream and sprinkle lightly with sugar.
Bake until the tops are golden brown, 12 to 15 minutes. Let cool on a rack, and serve warm or at room temperature.
Don't skimp on the cream or change it to milk or whatever. There's hardly any sugar in this recipe (relative to other baked goods), and there's no butter or oil, so the cream serves that important role. Plus the flavor of the cream in the final baked good is just unbelievable. You'd only be cheating yourself!
(I guess I am drowning my SB49 sorrows in LJ posts.)
Cream Scones with Chocolate Chunks
From Alice Medrich's Bittersweet: Recipes and Tales From a Life in Chocolate
Makes 8 to 12 scones
2 cups all-purpose flour
¼ cup sugar, plus sugar for sprinkling
2½ tsp baking powder
½ tsp salt
3-4 ounces bittersweet or semisweet chocolate, coarsely chopped
1¼ cups heavy cream
1 tbsp milk or cream for brushing the tops
Position a rack in the center of the oven and preheat the oven to 425°. Line the baking sheet with a double layer of parchment paper.
In a large bowl, whisk the flour, sugar, baking powder, and salt together thoroughly. Stir in the chopped chocolate. Make a well in the center and pour the cream into it. Using 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 board, pat the dough into an 8½-inch round about ¾ inches thick. Cut into 12 wedges. Place them at least 1 inch apart on the lined baking sheet. Brush the tops with milk or cream and sprinkle lightly with sugar.
Bake until the tops are golden brown, 12 to 15 minutes. Let cool on a rack, and serve warm or at room temperature.
Don't skimp on the cream or change it to milk or whatever. There's hardly any sugar in this recipe (relative to other baked goods), and there's no butter or oil, so the cream serves that important role. Plus the flavor of the cream in the final baked good is just unbelievable. You'd only be cheating yourself!
(I guess I am drowning my SB49 sorrows in LJ posts.)