These scones answer the craving for dessert before 10 a.m. They will last in a covered tin at room temperature for three days and freeze well.
Servings: 8 scones
- 4 ounces unsweetened chocolate, coarsely chopped
- 1 cup flour, plus more for the work surface
- 1 cup cake flour, such as Wondra
- 2/3 cup sugar, plus more for sprinkling
- 1/4 cup unsweetened cocoa powder (not Dutch-process)
- 1 tablespoon baking powder
- 1/4 plus 1/8 teaspoon salt
- 1 large egg
- 1/3 cup plus 2 tablespoons heavy (whipping) cream
- 2 teaspoons molasses
- 1 teaspoon vanilla extract
- 7 tablespoons chilled unsalted butter, cut into small pieces
- 3 1/2 ounces semisweet or bittersweet chocolate chips
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or aluminum foil.
Fill a medium saucepan with an inch or two of water; place over medium heat.
Place the chopped chocolate in a bowl and set it over the saucepan; when the chocolate has softened, stir until smooth and completely melted. Remove the bowl from the saucepan and cover to keep warm.
Meanwhile, whisk together the flours, sugar, cocoa powder, baking powder and salt in a large bowl.
Whisk together the egg, 1/3 cup of the heavy cream, the molasses and vanilla extract in a separate bowl.
Use a pastry blender to cut the butter into the flour mixture until a few pea-size clumps remain. Drizzle the egg mixture over the flour-butter mixture, then add the melted chocolate. Use a fork to combine until the dough holds together, then add the chocolate chips; there still will be a few bits of unincorporated dry ingredients at the bottom of the bowl, and that's okay.
Lightly flour a work surface.
Turn the dough and any dry bits out onto the surface. Lightly flour your hands and use them to form the dough into a 6-inch square that is 1-inch high. (It's okay to gently work the dough a bit to form into a nice square, tucking the rough edges under. This will actually help make a nice tall scone with defined edges rather than a blob.)
Brush the top of the dough with the remaining 2 tablespoons of heavy cream, then sprinkle with sugar. Use a bench scraper or chef's knife to cut the dough into 4 squares, then cut in half diagonally to form triangles. Place the triangles of dough on the lined baking sheet, at least 1 inch apart. Bake for-- to 16 minutes, or until the cut sides of the scones look just set. Be careful not to overbake; the scones will continue to set up on the hot baking sheet.
Let them rest on the baking sheet for 2 to 3 minutes, until just firm enough to transfer to a wire rack to cool for 3 or 4 minutes before serving.
Adapted from "Baking Unplugged," by Nicole Rees (Wiley, 2009).
Tested by Leigh Lambert.
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