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Double Chocolate Scones Recipe

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This recipe for Double Chocolate Scones is from Holy Trinity 2010 Staff Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups all-purpose flour
1/2 cup granulated sugar
1/3 cup unsweetened European-style (Dutch process) cocoa powder or unsweetened cocoa powder
1 Tablespoon baking powder
1/2 tsp. Salt
1/3 cup unsalted butter
1 beaten egg
1/2 cup whipping cream
1 tsp. Vanilla
1 cup miniature semisweet chocolate pieces
1/2 cup chopped pecans, toasted (optional)
Coarse sugar (optional)
Directions:
Directions:
1. In a large bowl, mix flour, sugar, cocoa powder, baking powder, and salt. Using a pastry blender, cut in butter till mixture resembles coarse crumbs. Make a well in center of dry ingredients.

2. In small bowl mix egg, whipping cream and vanilla. Add egg mixture to flour mixture. Add chocolate, and pecans, if you like. Using fork stir until just moistened.

3. Turn out onto a lightly floured surface. Gently knead by folding and pressing dough 10 to 12 strokes or till nearly smooth. (Handle dough as little as possible to keep it light.) Divide in half. Lightly roll or pat each dough half into a 4 1/2 inch circle. Cut each round into 6 wedges. Place wedges 1 inch apart on parchment-paper-lined baking sheet or ungreased baking sheet. If you like, brush scones with additional whipping cream; sprinkle with coarse sugar.

4. Bake in a 400 degree oven for 12 to 14 minutes or till the bottoms are lightly browned. Remove scones from baking sheet. Cool on a wire rack for 5 minutes. Serve warm. Makes 12 scones. (Microwave for 10 seconds before serving and they will be perfect.)

 

 

 

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