2 1/4 cups flour3 tbsp cocoa powder
1/2 cup + 2 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
10 tbsp butter (cut into small cubes)
5 oz chocolate chips
1 egg
1 egg yolk
1/2 cup + 1 tbsp heavy cream
Line a baking sheet with parchment and set aside.
Combine flour, sugar, baking powder, baking soda, and salt. Use a pastry cutter or a fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Fold in the chocolate chips with a spatula.
Whisk together whole egg and 1/2 cup + 1 tbsp of the cream. Add this to the flour mixture, and fold in with a rubber spatula until the dough just comes together; do not overmix. Scone dough should be handled as little as possible.
Turn the dough out onto a very very lightly floured surface and work (again, no more than needed, just enough to bring it all together) into a nice mound and pat into a circle a bit more than half an inch thick. Dip a round cookie cutter (about an inch and a half in diameter) into some flour, and make as many as you can. Use a spatula separate and place the scones onto the baking sheet; the less you handle it with your hands, the better. Freeze for at least an hour or overnight.
Preheat the oven to 350 degrees. Whisk together the egg yolk and the tablespoon of cream. Brush the scones generously. Bake for 25 minutes. Transfer to a rack and cool.
Makes 15 scones.
hey babe. You got this one from the Martha Stewart baking book (go ahead and edit and add the link).
As for the taste, I can tell your/our readers what it tasted like: it was very unlike a scone, but not quite a biscuit either… almost a cross between cake and cookie…. it’s a COOKAKE!!!:D
what i loved about it is the super-thin buttery crust that forms at the top that just crumbles at the tiniest pressure from your teeth, but not crumbly like a sugar icing, the resistance was minute. And yum, the chocolate. Not too dense, not too sweet, IOW, perfect. A pity you didn’t have any. Maybe you should edit your intro to say that you’ve got allergies and that’s why you can’t eat a lot of the things that you bake. Now won’t THAT weird people out.