Top image is after baking, second is before baking. Scones are great. They're basically triangle shaped desserts that are similar to a muffin. Traditional british scones are more like biscuits, but I prefer the softer, less dry variety. You definitely DO NOT have to make all the toppings and sauces, the scones are good on their own as well.
Ingredients:
Scones:
1 and 2/3 cups (210g) all-purpose flour
1/3 cup (26g) unsweetened cocoa powder (dutch process is OK)
1/2 cup (100g) granulated sugar
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, frozen
1/2 cup + 1 Tablespoon (135ml) heavy cream
1 large egg
1 and 1/2 teaspoons vanilla extract
6 ounces semi-sweet chocolate, coarsely chopped
Glaze (optional):
1 cup (120g) confectioners' sugar
1 teaspoon vanilla extract
2 Tablespoons (30ml) water
Chocolate Drizzle (optional):
4 ounces semi-sweet chocolate, coarsely chopped
1 Tbsp. milk or butte
Directions:
Preheat oven to 400°F. Adjust baking rack to the middle position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, whisk the flour, cocoa, sugar, baking powder, and salt. Grate the frozen butter (I used a box grater; a food processor or your hands also works to cut the butter into the flour). Toss the grated butter into the flour mixture and combine it with a pastry cutter or your fingers until the mixture resembles coarse meal. Set aside.
In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it into the flour mixture while stirring with a rubber spatula until everything appears moistened. Add more heavy cream, 1 teaspoon at a time, until the dough comes together, if needed. Slowly and gently fold in the chopped chocolate. Try your best to not overwork the dough at any point.
Lightly coat your hands and work surface with a mixture of flour and cocoa powder and transfer the dough to it. Then gently knead the dough four or five times. Then pat the dough into a 7 inch (18 cm) round. Cut into your desired pattern (see picture below). Place the scones on the baking sheet.
Bake for 20-25 minutes or until cooked through, watch carefully so they don't burn. Remove scones from the oven and allow to cool for just a couple minutes.
Glaze (optional): Whisk the confectioners' sugar, vanilla, and water together until smooth and thin. Dunk warm scones into it and let rest until set.
Chocolate Drizzle: Melt the milk/butter and chocolate in the microwave in 15 second increments, stirring after each increment until melted. Drizzle over scones.
8 servings. Best eaten fresh.
Original recipe from: https://sallysbakingaddiction.com/2014/11/10/triple-chocolate-scones-supreme/
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