Tuesday, May 15, 2012

Dark Chocolate Chip Scones

Can I just say yum, yum, yum!?! And that doesn't have anything to do with the fact that I had just gotten done running 13.1 miles right before consuming one, because my husband who stood on the sidelines cheering me on felt the same way. In fact, I think that between the two of us he ate far more of these than me for a change. I am usually the scone eater in our family.

Not only did he eat more than me, but I think that this scone may have gotten the most  rave reviews from him as well and he isn't even a chocolate fan. He loved how moist they were, how dense they felt when eating, and the subtle sweetness of the scone with the bittersweet of the chocolate.

I baked these the day before we headed out of town, stuck them in a ziploc bag, and took them on the road. We didn't end up eating any until that night or the next morning and they were still very fresh and tasty. I would give a huge thumbs up to this recipe and plan to make it again soon. Enjoy!

Dark Chocolate Chip Scones
Source: Brown Eyed Baker

3 1/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon + 1 teaspoon baking powder
1/4 teaspoon salt
2 cups (12-oz) dark chocolate chips
2 cups chilled heavy cream
2 tablespoons butter, melted
Additional sugar

Heat oven to 375 degrees F. Lightly grease two baking sheets.

Stir together flour, 1/2 cup sugar, baking powder and salt in a large bowl. Stir in chocolate chips. Stir whipping cream into flour mixture, stirring just until ingredients are moistened.

Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Divide dough into three equal balls. One ball at a time, flatten into 7-inch circle; cut into 8 triangles. Transfer triangles to prepared baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with additional sugar.

Bake 15 to 20 minutes or until lightly browned. Serve warm, sprinkled with powdered sugar, if desired.

Makes 24 scones



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