July 1, 2013

Triple Chocolate Scones

Although I never ate scones growing up as a child, they now make regular appearances in our kitchen. When I saw this recipe from Brown Eyed Baker, I knew these scones would make an appearance.

These come together extremely fast since everything is tossed in a food processor. These are a chocolate breakfast at its best.

Triple Chocolate Scones
3 oz. milk chocolate, coarsely chopped
1/2 cup sugar
1/4 cup  cocoa powder
2 2/3 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
6 Tbsp. cold butter, cut into 1/2-inch cubes
6 oz. bittersweet chocolate, cut into chunks
1 egg
3/4 cup milk

Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.

Combine the milk chocolate, sugar and cocoa powder in the bowl of a food processor. Pulse until the chocolate is finely ground, about 5 to 10 pulses.

Add the flour, baking powder and salt to the bowl and pulse an additional 6 times to thoroughly combine. Add the butter pieces and pulse until the mixture resembles coarse sand, about 10 to 12 pulses. 

Add the bittersweet chocolate to the bowl. Whisk together the egg and milk, and then add to the bowl. Pulse three or four times until the wet ingredients are incorporated but the dough has not formed a ball.

Turn the dough out onto a lightly floured work surface, and knead lightly a few times to bring the dough together. Divide the dough into three equal pieces. Gently pat each piece into a 5-inch circle, and then cut each circle into four quarters. Transfer the scones to the prepared baking sheet, and bake for 15 minutes or until they are well-risen and firm to the touch. Serve immediately. 

Leftovers can be stored in an airtight container (or wrapped in plastic wrap) at room temperature or in the refrigerator for up to 3 days. Wrapped scones can also be frozen and reheated as needed. Makes 12 scones.

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