Chocolate Scones

If you're anything like me, you probably often buy a good sized container of heavy cream for a recipe you're making - just in case you need a bit extra. Only to find that you don't need that bit extra and then you end up racking your brain trying to come up with a way to use it up before it goes sour. Well, this recipe can help you out - it calls for a cup and a quarter of heavy cream! No more tossing leftover heavy cream in the trash!


These biscuits are really rich - so don't make them too big or you won't be able to finish them. The recipe actually calls to use them to make chocolate strawberry shortcakes so feel free to give that a try! Simply delicious. Since they're so rich, you might not be able to eat a whole batch - don't despair - they freeze beautifully so feel free to make lots if you have lots of leftover heavy cream!




Chocolate Scones
Recipe from Fine Cooking - Chocolate 2010, p 82


Ingredients:

• 2 1/4 cups all purpose flour
• 1/4 cup + 3 tbsp unsweetened dutch-processed cocoa powder
• 1/4 cup granulated sugar, plus about 3 tbsp for sprinkling
• 1 1/2 tbsp baking powder
• 3/4 tsp table salt
• 9 tbsp cold unsalted butter, cut into pieces
• 6 1/2 ozs semi sweet chocolate, grated or finely chopped
• 1 1/4 cups heavy cream, plus about 3 tbsp for brushing
• 1 1/2 tsp pure vanilla extract

Method:

1. Line heavy baking sheet with parchment paper. Sift flour, cocoa powder, sugar, baking powder an salt together in a large bowl. Cut butter into dry ingredients until largest pieces of butter are the size of small peas. Add grated chocolate and toss to combine. Combine cream and vanilla. Make well in center of dry ingredients and pour in cream mixture. Mix with a fork until dough is evenly moistened and just combined. Dough should look shaggy and still feel a little dry. Gently knead by hand 5 or 6 times to pick up any dry ingredients remaining in bottom of bowl and create a loose ball.
2. Turn dough out onto lightly floured surface and pat into an 8" square about 3/4 to 1 inch thick. Transfer dough to prepared baking tray and cover with plastic wrap. Refrigerate 20 minutes. Meanwhile, position rack in center of oven and preheat to 425F. Remove dough and trim about 1/4 inch from edges to create a neat, sharp edge. Cut dough into 12 squares and position them about 2 inches apart on the baking sheet. With a pastry brush, brush the biscuits with a thin layer of cream and sprinkle generously with sugar. Bake until the biscuits look a little dry and are mostly firm to the touch, about 18-20 minutes.

These biscuits are delicious tasting and a lovely treat! Make them on the weekend for a decadent breakfast - they go great with a nice strong cup of coffee. Or make them for chocolate strawberry shortcakes and impress your guests with a fun twist on the classic strawberry shortcake. I'm looking forward to Friday tomorrow! Should be the start of a fun-filled weekend!

Happy Baking my Friends!