For something a little different, try these Chocolate Scones. Being a fan of both scones and chocolate, I decided to combine the two. It's very easy to do, just replace some of the flour in a scone recipe with Dutch processed cocoa powder. The result is a delicious chocolate flavored scone with a rich buttery flavor and a soft and tender crumb. I did enhance the chocolate flavor by adding some chocolate chips. You can use any flavor; semi sweet, bittersweet, milk, white, cappuccino or even mint flavored chips. Lovely on their own or use these Chocolate Scones to make a Strawberry or Raspberry Shortcake.
When you make scones do notover mix the dough, as this will result in a tough scone. That is why I preferto make them by hand. But you can mix part of the dough in your food processor.The dry ingredients can be mixed together in the food processor and then you canadd the cold butter and pulse just until you have coarse crumbs. Make sure to have your butter cold and I like to cut it into small cubes as this makes it much easier to blend into the flour mixture. If using a food processor, at this stage transfer the flourmixture to a large bowl and finish the dough by hand. Next, fold in thechocolate chips or you could even add dried cranberries or cherries or even somechopped nuts. For the wet ingredients whisk together one large egg with purevanilla extract and some cream or milk. Depending on how rich you want yourscones, you can use heavy whipping cream, single cream, hand-and-half, or evenmilk. Just mix the wet ingredients into the dry ingredients until you have asmooth dough, do not over mix. Transfer the dough to a lightly floured surface, knead a few times to get a smooth dough, and pat or roll into a 7 inch (18 cm) round. Then you can either cut the dough into eight wedges or use a cookie cutter to cutout rounds, hearts, or square shaped scones. Lightly brush the tops of the scones with a little milk or cream. These scones are bakeduntil a toothpick inserted into the center comes out clean.As always, scones are at theirbest served warm from the oven, however they can be covered and stored at room temperature for a fewdays or else frozen.
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Chocolate Scones: Preheat the oven to 375degrees F (190 degrees C) and place rack in center of oven. Line a baking sheetwith parchment paper.
In a small bowl whisk together the creamor milk, egg, and vanilla extract.
In a large bowl, whisk together theflour, cocoa powder, sugar, baking powder and salt.Using a pastry blender ortwo knives, cut the butter into the flour mixture until it resembles coarsecrumbs. Stir in the chocolate chips.Add the cream mixture and stir just until the dough comes together(add more cream and/or flour as necessary).
Transfer the dough to a lightlyfloured surface and kneada few times.Shape the dough into a 7 inch (18 cm) round and cut into eightwedges. Brush excess flour from the bottom of thescones, and place on the baking sheet. Brush the tops of the scones with alittle cream or milk.
Bake forabout 18-20 minutes oruntil they are firm around the edges but a bit soft in the center. Atoothpick inserted into the center of a scone will come out clean.Cool on awire rack. Can serve with clotted cream or softly whipped cream.
Heavy Cream or Buttermilk: For the best tasting pastries, stick with a thick liquid such as heavy cream or buttermilk. I usually use heavy cream, but if you want a slightly tangy flavor, use buttermilk.
Heavy Cream or Buttermilk: For the best tasting pastries, stick with a thick liquid such as heavy cream or buttermilk. I usually use heavy cream, but if you want a slightly tangy flavor, use buttermilk.
You can use baking soda if you've added an acidic ingredient to the dough (e.g. buttermilk, vinegar, lemon juice). Use baking powder if you have not added anything acidic.
The secret is using cake flour instead of all-purpose flour. It's lower in protein and makes for ultra-tender scones. If you don't have any on hand, you can easily make your own using all-purpose flour and cornstarch (see the FAQs below).
For example, if you substitute oil for butter or margarine, you can significantly reduce the amount of saturated fat in your baked goods. This streamlined recipe for Light Scones uses just 3 tablespoons of canola oil, which contains a fraction of the saturated fat found in butter or margarine.
Keep scones cold before putting them in the oven: For best results, chill the mixture in the fridge before baking, this will help to stiffen up the butter again, which will stop your scones from slumping as soon as they hit the oven's heat.
Recipes for scones sometimes provide a make-ahead option that involves refrigerating the dough overnight so it can simply be shaped and then popped into the oven the next day. But now we've found that resting the dough overnight has another benefit: It makes for more symmetrical and attractive pastries.
To ensure taller scones, start with a thicker dough disc and place the scones on a tray with sides, allowing them to slightly touch one another. This arrangement encourages the scones to push against the pan and each other, promoting height.
Some common reasons for dense scones are not using enough baking powder, overworking the dough and not baking with the oven at the correct temperature.
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