Sunday, June 13, 2010

Dark Chocolate Chip Scones

My mother is a big scone-lover. That is, she really, really likes scones. Not big, huge scones or anything, and she herself is not big. Just to clarify. I know you all were confused. No? Just me? 


So, when I was home over Memorial Day weekend, I tried out this recipe. What was so appealing about it is how simple and easy it is. There are very few ingredients and you don't even need a mixer to make them. The dough also requires very little kneading and is incredibly easy to roll or pat out, which means these scones could be easily whipped up in the morning for breakfast, or when unexpected guests arrive in the afternoon. It's also a great basic recipe that can be adapted to your liking. Blueberries, cranberries, and orange zest? Throw 'em in. Maple syrup, walnuts, and oats? Sounds good to me. But for now, let's start small: CHOCOLATE

In my opinion, these scones were the perfect texture, not too dry or biscuit-like that you need to chug a glass a milk with each bite, but substantial and tender, just how a scone should be. The dark chocolate chips weren't too sweet, so there was just the right balance of sweetness to doughiness. The fam seemed a little hesitant to eat these for breakfast, preferring instead to snack on them throughout the day. Although we're all chocolate lovers, I think the idea of having it in the morning seems a little taboo; we're more of a bagel and schmear kind of family. Or if you're my mother, oatmeal. Blech.

Dark Chocolate Chip Scones
Yield: 8 scones

1 and 1/2 cups, plus 2 Tablespoons all-purpose flour, plus more for dusting
1/4 cup granulated sugar, plus more for sprinkling
2 teaspoons baking powder
pinch of salt
1 cup dark chocolate chips
1 cup chilled heavy cream
1 Tablespoon butter, melted

1. Heat oven to 375 degrees. Lightly grease a baking sheet.
2. Stir together the flour, 1/4 cup of sugar, baking powder, and salt in a large bowl. Stir in the chocolate chips.
3. Stir the cream into the flour mixture, stirring just until ingredients are moistened. 
4. Turn the dough out onto a lightly floured surface. Knead gently until a soft dough forms (about 2 minutes). Divide the dough in half and then in half again so you have 4 equal portions and roll each into a ball. One ball at a time, use your hands or a small rolling pin to flatten and shape each into a square about 4 inches by 4 inches. Cut the square in half so you have two triangles. Transfer the triangles to the prepared baking sheet, spacing about 1 inch apart. Brush with melted butter and sprinkle with additional sugar.
5. Bake 15-20 minutes until lightly browned. Serve warm or at room temperature, sprinkled with powdered sugar, if desired. Store in an airtight container for up to 3 days.

Next Indulgence: Blueberry Cobbler

1 comment:

  1. Mmmm. I may try to make these later this week instead of doing my Constitutional Law summary.


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