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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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From the Best of Fine Cooking: Chocolate Magazine Ingredients:
9 ounces all-purpose flour |
1/3 cup granulated sugar |
1 tablespoon baking powder |
1/2 teaspoon table salt |
5 1/2 ounces semisweet chocolate, coarsely chopped |
3 ounces cold unsalted butter, cut into cubes |
3/4 cup heavy cream |
2 large egg yolks, lightly beaten |
1 large egg, lightly beaten with |
1 tablespoon milk, fr glazing |
2 teaspoons granulated sugar |
Directions:
1. Preheat oven to 400 degrees with the oven rack in the middle.
2. Line a heavy baking sheet with parchment.
3. Whisk flour, sugar, baking powder, and salt.
4. Add chopped chocolate.
5. Cut in the butter until mixed well.
6. In a separate bowl, stir cream and egg yolks to blend.
7. Add all at once to the flour mixture and knead with hands.
8. Place the moist shaggy bowl on the parchment and pat into a 1 inch tall round.
9. Cut into 8 equal pieces (like cutting a pie or pizza) and spread out the wedges.
10. Brush with glaze and sprinkle with sugar.
11. Bake until the scones are deep gold and a toothpick inserted into the center of the wedge comes out clean (18 to 22 minutes).
12. Remove the scones and parchment from the cookie sheet and allow 10 to 15 minutes for the scones to cool before serving.
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