Scones are a lot less work so I combined them into a triple chocolate scone recipe.
Ingredients:
- 250 g. all-purpose flour
- 70 g. brown sugar
- 10 g. cocoa powder
- 1 ½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 90-100 g. Tbsp. unsalted butter, chilled
- 75 ml. sour cream
- 75 ml. whole milk
- 30 g. unsweetened bakers chocolate, melted
- 1 large egg
- 1 ½ tsp vanilla extract
- 200 g. semi-sweet chocolate chips
- 100 g. chopped pecans
Instructions:
- Pre-heat oven to 400F/200C/Gas 6
- Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a mixing bowl
- Cut the butter into 1 cm cubes and cut into the dry mix until the butter looks like coarse crumbs
- In a liquid measuring cup or small bowl combine the sour cream, milk, melted chocolate, egg and vanilla until well mixed
- Add the wet ingredients to the dry and stir until a ball of dough just forms. If using a stand mixer the sides of the bowl should come clean and most of the dough should collect on the paddle
- Add the chocolate chips and pecans and mix until just combined
- Lightly flour a work surface and flatten the dough with lightly floured hands until 1.5-2 cm thick
- Handle the dough as little as possible
- Using a 5cm biscuit cutter, cut out rounds until all the dough is used
- Line a baking sheet with parchment paper and place the dough rounds on it about 1-2 cm apart
- Bake for 15-18 minutes or until a toothpick comes out clean
- Transfer the scones to a rack to cool for at least five minutes to avoid burning your mouth on the melted chocolate chips
- Move them to an airtight container once they are fully cooled
- Enjoy
I like to use a liquid measure for the wet ingredients because I can use it to measure the sour cream and milk (which should come out to 150 ml total) and then add the other liquid ingredients. This way I don't have to wash an extra bowl and it pours much more cleanly into the dry mixture.
I also find using a pastry mat really helps, both with keeping the dough from sticking to the counter and during clean up, since I can carry the mess to the sink instead of having to clean sticky dough off of the counter.
Note that if you don't have unsalted butter, leave the ¼ tsp salt out and use salted butter.
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