I started with the cream scone recipe from”The Martha Stewart Living Cookbook”. I then substituted 1/4 of the flour for cocoa powder, added 1 T more of sugar and 1/2 cup sliced almonds. Most scone recipes are not chocolate, but filled with dried or fresh fruit, so this is an ideal recipe for making it your own.
This recipe makes 8 large scones or 16 small ones, depending how you cut them.
1 1/2 c all-purpose flour
1/2 cup cocoa powder
4 T sugar
1 T baking powder
1/2 tsp salt
6 T butter, cold and cut to small dice size
1/3 cup heavy cream
2 lg eggs
- Preheat oven to 400 F. Line baking sheet with parchment paper.
- Shift the flour, cocoa, and baking powder into a bowl. Add salt and sugar. Mix with a whisk.
- Cut in the butter until they resemble small peas.
- Mix the eggs and cream and add mixing only to moisten.
- Place on a parchment sheet and mold into a square about 3/4 inch thick.
- Sprinkle the nuts over the dough. Cut in half and place on top of the other half. Roll back out to original size square. Cut and place again twice, while sprinkling the nuts, especially around the edges. on the last cut place the bottoms together before rolling.
- Cut the square into 4 equal pieces with a pizza cutter, then cut them diagonally (8 large scones). Cut those in half (16 small scones).
- Bake 16-20 minutes till edges are slightly brown.
1/2 cup heavy cream, infused with coffee. (Heat cream on stove with coffee grounds and set aside for 10-15 minutes.
2 T butter
1 Oz bittersweet chocolate
2 c powdered sugar
1-2 T hot brewed coffee
- Strain the infused cream through cheesecloth and put in a glass measure cup.
- Add the butter and chocolate and melt. If needed microwave for 1 minute.
- Add in the powdered sugar and mix thoroughly, it will be quite thick.
- Add in the brewed coffee until it comes to a drizzle consistency.
I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.