Wednesday, May 16, 2012

Chocolate, Chocolate Chip Scones


These are, by far, the BEST scones I have ever eaten.  And I have had many types of scones.  Each February, I host a Tea for about 28 women and we ALWAYS have to have the Chocolate, Chocolate Chip Scones on the menu. I have shared this recipe with many.  Janice makes them each year for our Tea.  She says she freezes them before bringing them and I think there is something magical about that!  We warm them in the microwave just before serving.  It's almost, well it is, starting the Tea with dessert first!  Because of these, by the time my guests get to their real dessert, much of it is taken home in creative to-go containers.  See: Unique To-Go Container  I like that, because my guests are able to enjoy another Tea at home, perhaps sharing it with a loved one.

These scones are delightful with raspberry jam and my recipe for Old Fashioned Clotted Cream.   The other scones shown here are White Chocolate, Apricot & Pecan Scones.   They are also out-of-this-world delicious. All three recipes are posted here for your enjoyment.

Chocolate, Chocolate Chip Scones 

2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup firmly packed dark brown sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1/3 cup unsalted butter, chilled
1/3  cup milk
3 ounces unsweetened chocolate, melted and cooled to room temperature
1 large egg
1 ½ teaspoons vanilla extract
½ cup mini chocolate chips

Preheat oven to 350 degrees.  Lightly butter a cookie sheet. 

In large bowl, stir together the flour, sugar, brown sugar, baking powder, and salt.  Cut the butter into 1/2" cubes and distribute them over the flour mixture.  With a pastry blender, cut the butter until the mixture resembles coarse crumbs.  In a small bowl, stir together the milk, chocolate, egg, and vanilla.  Add the milk mixture to the flour mixture and knead together to combine.  Knead in the chocolate chips.  Roll the dough into a ball and then with a rolling pin flatten to about 1/2" thick.  Cut the dough into desired shape with cookie cutter.  Place on un-greased cookie sheet, and bake for 17-20 minutes, or until a toothpick inserted in the center of a scone comes out with only a few crumbs clinging to it.  Remove from baking sheet, serve warm, or cool completely and store in an airtight container.  Makes 8 scones.

 
Apricot White Chocolate Scones

2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/8 teaspoons salt
1/3 cup unsalted butter, chilled
1/2 cup heavy whipping cream
1 large egg
1 1/2 teaspoons vanilla extract
½ cup chopped apricots
½ cup chopped pecans or walnuts

Preheat oven to 425 degrees.  Lightly butter a baking sheet.

In a large bowl, stir together the flour, sugar, baking powder, and salt.  Cut the butter into 1/2" cubes and distribute them over the flour mixture.  With a pastry blender, cut into the butter until the mixture resembles coarse crumbs.  In a small bowl, stir together the cream, egg and vanilla.  Add the cream mixture to the flour mixture and stir until combined.  Add apricots and nuts.

With lightly floured hands, pat the dough into a 1/2" thickness on a lightly floured cutting board.  Using a floured cookie cutter cut into desired shapes.  Bake for 13-15 minutes, or until lightly browned.  Remove the baking sheet and cool for 5 minutes.  With a spatula, transfer the scones to a wire rack to cool.  Serve warm or cool completely and store in an airtight container.  Makes approximately 14 scones.

 
Old Fashioned Clotted Cream
4 ounces sour cream
4 ounces heavy whipping cream
1/4 to 1/2 cup light brown sugar

This mock clotted cream possesses an old-fashioned, but delightful flavor.  Guests always ask for the recipe.

 Whip the cream until stiff.  Add the sour cream and mix together.  Add brown sugar to taste and spoon into divided dishes, or footed-candy dishes.  In the other side of divided dish, place raspberry jam.  Chill until ready to serve.

 

4 comments:

  1. Oh, yummy Debbie! YOu can never have too many great scone recipes!!!
    Please join me for ON THE MENU MONDAY at StoneGable with any of your recipes. Your scones would be a great addition!
    I am a new follower!

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    Replies
    1. Thank you! I will do that. I'll check that feature out on your blog. Sounds like fun.

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  2. Debbie, Thanks for joining ON THE MENU MONDAY! I am making these!!!!

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  3. Very nice blog. I am following you now. Please drop by to Carole's Chatter and check it out. You might like my Food on Friday series which focuses on a different ingredient. This week it was Berries and Currants. If you like my blog it would be great if you followed me back. Have a good week.

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