Tuesday, February 12, 2013

Chocolate Scones

Chocolate and well, anything, sounds good to me! In this recipe orange zest is added to the scone batter that adds a vibrance when you taste your first bite of soft, chocolate chip filled scone with a sugar crusted top. I have a hard time deciding whether to eat mine with orange marmalade or raspberry preserves . . . so I have some of each! Why not? There's plenty of scone in each serving to enjoy both flavor combinations.  Strawberry sounds good too.  Nutella would be a total chocolate indulgence.  Peanut butter lovers, how could I forget you?  As you can see, these chocolate scones may be dangerous to your waistline, but for an occasional indulgence or a special occasion, they are really good☺


2 cups all-purpose flour, sifted
1/2 cup unsweetened cocoa powder
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon fresh orange zest
1/3 cup cold butter, cut into pieces
1/2 cup chocolate chips
1 cup heavy whipping cream
1 large egg
2 tablespoons sanding sugar


Preheat oven to 425°F. Grease or line a baking sheet with parchment paper. In a food processor, mix together flour, cocoa powder, sugar, baking powder, and orange zest. Add butter and pulse until mixture is crumbly. Transfer mixture to a medium sized bowl. Stir in chocolate chips. Add cream and egg and stir until just combined (dough will be sticky). Drop dough by heaping tablespoons onto prepared baking sheet. Sprinkle each with approximately 1/4 tsp. sanding sugar. Bake until a wooden pick inserted in centers comes out clean, 8 to 12 minutes. Cool on baking sheet for 5 minutes. Transfer to a wire rack to cool completely. Makes approximately 12. If you make smaller ones, be sure to adjust the cooking time.

Adapted from Tea Time Magazine Article

1 comment:

Anonymous said...

Time for some tea and downton abbey!!!!!��