Cocoa mint chip scones

6 Scones

Ingredients

Quantity Ingredient
1¾ cup All-purpose flour
1 cup Plus 1 tablespoon unsweetened alkalized cocoa powder
2¾ teaspoon Baking powder
¼ teaspoon Salt
6 tablespoons Cold unsalted butter; cut into chunks
⅓ cup Granulated sugar
½ cup Heavy cream
2 larges Eggs
2 teaspoons Vanilla extract
1 cup Mint-flavored semisweet chocolate chips
1½ tablespoon Granulated sugar

Directions

TOPPING

DIFFICULTY: *

PREPARATION: 15 to 20 minutes, plus baking and cooling times.

Preparation:

1.Preheat the oven to 400øF. Set out two cookie sheets or rimmed baking sheets.

2.Sift the flour, cocoa, baking powder and salt into a large mixing bowl.

Drop in the chunks of butter and, using a pastry blender (or two round-bladed table knives), cut the chunks into the flour until they are reduced to nuggets the size of large pearls. Stir in the granulated sugar.

3.In a small bowl, whisk together the heavy cream, eggs and vanilla extract.

4.Pour the whisked mixture over the dry ingredients, add the chips and stir to form a dough. The dough will be firm but moist, and slightly sticky to the touch.

5.Knead the dough lightly in the bowl about 10 times.

6.Form the dough into a 7 to 7½ inch round disc on a lightly floured work surface. Cut the round into 6 pie-shaped wedges. Transfer the scones to the baking sheet with a small metal spatula. Sprinkle the tops with the granulated sugar.

7.Bake the scones for 17 to 18 minutes, or until set. Cool the scones on the baking sheet for a minute, then remove them to a cooling rack. Serve warm, or cool thoroughly, store in an airtight container and reheat at another time.

Posted to recipelu-digest by LSHW <shusky@...> on Feb 20, 1998

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