Bittersweet Chocolate Scones
Serves: 16
 
Ingredients
  • 2 1⁄2 cups all-purpose flour
  • 1⁄3 cup plus 2 teaspoons granulated sugar, divided
  • 1 tablespoon baking powder
  • 1⁄2 teaspoon fine sea salt
  • 6 tablespoons cold unsalted butter, cubed
  • 1⁄2 cup chopped bittersweet chocolate
  • 1⁄2 cup plus 1 tablespoon cold heavy whipping cream, divided
  • 1 large egg
  • 1⁄2 teaspoon vanilla extract
Instructions
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, 1⁄3 cup sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in chocolate.
  3. In a small bowl, whisk together 1⁄2 cup cream, egg, and vanilla extract. Add to flour mixture, stirring until a dry, shaggy dough begins to form. Working gently, bring mixture together in bowl with hands until a dough forms. (If dough won’t come together, add more cream, 1 tablespoon at a time until it does. Dough should be firm.)
  4. Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a 3⁄4-inch thickness. Using a 2-inch round cutter dipped in flour, cut 16 scones from dough without twisting cutter, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet.
  5. Brush tops of scones with remaining 1 tablespoon cream. Sprinkle with remaining 2 teaspoons sugar.
  6. Bake until edges of scones are golden brown, and a wooden pick inserted in centers comes out clean, 18 to 20 minutes. Serve warm.
Notes
Kitchen Tip: Measure flour by spooning it into a dry-measure cup and then scraping off excess with a knife to level.
Recipe by TeaTime Magazine at https://teatimemagazine.com/bittersweet-chocolate-scones/