Death By Chocolate Scones
Wow, guys, let me try to express how busy last week was. I had three out-of-town houseguests, a boyfriend who himself is out of town (Europe, to be exact), one dinner/movie night with the girls, one Red Sox game to attend, and one delicious lasagna dinner made by said houseguests. All of which added up to… not a lot of kitchen time for me! Although I ate well and must admit that even after all this kitchen activity on my part, a hot dog with the works at the ball game still tasted damn good.
Anyway, this weekend I ventured up to the Adirondacks again to visit with the crazies, aka my mom and her college friends. Dad and I try to fit in but had to sneak away to the swimming hole for a couple beers at one point 🙂 Talk about food lovers! I think 90% of our conversations were about recipes, techniques, cheese!, etc etc. Which was all fine by me, obviously! Overall a great weekend but lots of driving. Anyway I finally have some more things to share with you all… two chocolate recipes and another mint recipe! So stay tuned for more after this.
Onto the meat of this post… or should I say chocolate? As soon as I saw this recipe a week or two ago I knew I needed to try it. I don’t even usually go crazy for scones… but chocolate scones? I could get excited about that. This weekend was the perfect opportunity to try them. Amanda over at Slow Like Honey warned me that they were dangerously good… she was right! Scones definately need to be eaten fresh out of the oven, and with this recipe I tried a couple ways of accomplishing that. Obviously the ones I baked the day of were great. I also froze some of them and reheated them in the oven a day or two later and they were also good, but not as good as fresh. The other thing I tried was refrigerating the dough, unbaked. I then rolled it out and baked it two days later. This, I think, is the way to go. Although you must let the dough come to room temp after taking it out of the fridge. Otherwise the insides will still be chewy by the time the outsides are cooked! I also found that the scones rose more two days in. Maybe the baking powder had more time to act or something? Maybe it was my imagination. Either way, these were DELICIOUS. Thanks Amanda!
Death By Chocolate Scones (makes 12)
9 oz semi-sweet Chocolate Chips
1/4 cup Cocoa
1/2 cup Sugar
2 2/3 cups Flour
3 tsp Baking Powder
1/2 tsp Salt
6 Tbsp Cold Butter
3/4 cup milk (I used 2%)
Preheat to 400. Using a food processor, chop half the chocolate chips up into small pieces. Mix togethr the cocoa, sugar, flour, baking powder and salt, and add to the chopped chocolate. Using a pastry cutter or two knives, cut in the cold butter. When the mixture resembles cornmeal, add in the rest of the (whole) chocolate chips. In a separate bowl, whisk together the egg and the milk. Slowly add the milk mix to the dry ingredients and stir to combine until evenly moistened.
Knead the dough together a few times until the dough is one solid ball. Divide into three chunks. Here’s where you can set some aside to refrigerate if you’d like. Otherwise, roll out each chunk of dough into a circle, about an inch thick or a little less. Using a knife, cut the disc into four wedges.
Place all the wedges onto a cookie tray lined with parchment paper and bake for 15 minutes or until the tops start to get the slightest bit golden. Serve alone or with a little butter! YummmMMM!
Filed under: breakfast, dessert, easy, finger food, snack | 12 Comments