Chocolate Scones
Serves: approximately 14
 
Ingredients
  • 2½ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea salt
  • 6 tablespoons cold unsalted butter, cubed
  • 1 ounce finely grated bittersweet chocolate*
  • 1 ounce finely chopped bittersweet chocolate*
  • ½ cup plus 1 tablespoon cold heavy whipping cream, divided
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 1 teaspoon sparkling sugar
Instructions
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in grated and chopped chocolate.
  3. In a small bowl, whisk together ½ cup cold cream, egg, and vanilla extract. Add to flour mixture, stirring until evenly moist. (Mixture will look dry and shaggy.) Working gently, bring mixture together with hands until a dough begins to form. (Dough will be firm. If mixture seems dry and dough won’t come together, add more cream, 1 tablespoon at a time. Avoid adding too much extra cream, though, or scones will not hold their shape when baked.)
  4. Turn out dough onto a lightly floured surface, and knead gently by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2-inch fluted round cutter dipped in flour, cut as many scones as possible from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet.
  5. Brush tops of scones with remaining 1 tablespoon cream and sprinkle with sparkling sugar.
  6. Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 16 to 20 minutes. Serve warm.
Notes
*We used Guittard.
Recipe by TeaTime Magazine at https://teatimemagazine.com/chocolate-scones/