The rain is giving way to some pretty interesting baking recipes. These scones are proof.
Because more than eating them I simply love baking scones. On rainy days like today they beg to be made and eaten right out of the oven. Is there another way to eat them? I don’t think so. Always warm. That’s the best way whether they’re sweet or savoury.
Late afternoon is the perfect moment to stop and enjoy some tea or coffee or a submarine (hot milk with a bar of chocolate that you put inside and stir until it melts and you get chocolate milk).
Pastries (croissants and danish) are the traditional fare, but scones are very popular.
- 4 cups + 2 Tbs unsifted all-purpose flour
- ½ cup + 2 Tbs unsweetened cocoa powder
- 5 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup superfine sugar
- 12 Tbs 180g unsalted butter, very cold, cut into chunks
- 4 large eggs
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 cup bittersweet chocolate chunks
- 1 cup milk chocolate chunks
- Preheat oven to 400º. Line large baking sheet with parchment paper.
- In a food processor with the steel blade attached, put flour, cocoa, baking powder, salt and sugar.
- Pulse a few times to combine.
- Scatter cold butter on top of the cocoa mixture and pulse a few times, until the butter is the size of peas. Don’t over process the butter. Transfer the mixture to a bowl.
- In a small bowl lightly beat eggs to blend. Add cream and vanilla.
- Combine and pour over the dry ingredients.
- Add the chunks of chocolate.
- With a fork stir to form a dough without overworking it too much. If necessary use your floured hands to give it a few turns so that it comes together.
- Transfer to a lightly floured surface.
- You can cut it with a kitchen knife or a scraper in triangles or squares.
- Transfer to baking pans spacing them 3 inches apart, and bake for 20 to 30 minutes.
- The times vary depending the size of your scones. They should have risen and be dry to the touch.
barely adapted from Baking By Flavor, by Lisa Yockelson