Ingredients
-
2 1/2
-
1/2
-
1/2
-
2
-
1/2
-
1/2
-
1 1/4
-
1
-
-
-
-
-
-
-
Directions
Edinburgh Chocolate Scones, adapted from Bon Appetit Serve warm with raspberry jam and clotted cream , I’ve made a lot of scones, but this was my first time making chocolate scones These turned out fluffy and tender It was almost like eating a delicate brownie I think some mini chocolate chips would be a good addition to these Made for Comfort Cafe
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Steps
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1
Done
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Preheat Oven to 425f. |
|
2
Done
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Combine Flour, Baking Powder, Salt, Sugar, Cocoa Powder in a Large Mixing Bowl. |
|
3
Done
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Using a Pastry Blender, Cut in Butter Until a Coarse Meal Is Formed. |
|
4
Done
|
Whisk Together the Egg Yolk and Cream in a Small Bowl, Then Stir Into the Flour Mixture Just Enough to Blend (do not Overmix). |
|
5
Done
|
Dump Dough Onto a Lightly Floured Surface, Dust Your Hands Lightly With Flour and Knead Dough Gently 5 Times, Just to Bring the Dough Together. |
|
6
Done
|
Gently Press Dough Into a Thick Round, Then Use a 2 1/2" Round Biscuit Cutter to Cut Out Scones. |
|
7
Done
|
Gather Scraps, Reform Your Dough Circle and Cut Remaining Scones Out. |
|
8
Done
|
Bake on Large Baking Sheet Lined With Parchment and Brush Lightly With a Bit of Milk. |
|
9
Done
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Bake Until Puffy and Dry Around the Edges, About 18 Minutes. |
|
10
Done
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Cool on Racks Slightly. |
