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Cream Scones with Chocolate Chunks

September 2, 2011

2 cups flour

¼ cup sugar, plus more for sprinkling

2 ½ tsp baking powder

½ tsp salt

3 to 4 ounces bittersweet or semisweet chocolate, coarsely chopped

1 ¼ cups heavy cream

1 Tbsp milk or cream for brushing the tops

Whisk flour, sugar, baking powder, and salt together in a large bowl. Stir in the chocolate. Pour in the cream into the center and use a rubber spatula to mix until the dry ingredients are almost entirely moistened and the dough looks rough and shaggy. Gather the dough into a lump and knead it gently against the bowl about 5 times until it just holds together (not till smooth) and the bowl is fairly clean.

On a floured surface, pat into a circle about ¾ inches thick and 8 ½ inches across. Cut into 12 wedges and place them an inch apart on a baking sheet lined with two layers of parchment paper.  Brush the tops with milk or cream and sprinkle with sugar. Bake at 425 degrees F until the tops are golden brown, 12 to 15 minutes. Let cool on a rack and serve warm or at room temperature.  (Once they are cool, you can freeze any extras for later.)

Recipe from Bittersweet: Recipes and Tales from a Life in Chocolate by Alice Medrich


From → Breads

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