Saturday, May 21, 2016

Triple-chocolate scones

I have some recipes for scones that I love and a recipe for triple chocolate muffins that I love.

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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