From the kitchen of One Perfect Bite...Chocolate lovers aren't picky about when they will indulge themselves. I have a handful of recipes that are made with chocolate and can be eaten at any time of day. I pulled out this scone recipe for a "coffee" I'm hosting on Wednesday, sure in the knowledge that the scones will appeal to the chocolate lovers in the group. They are delicious and easy to make, and have a texture much like that of cream scones. They keep well for a day or so, and they can be frozen for up to 2 months. The recipe is straightforward and easy to follow. My only caution is not to increase the amount of chocolate chips you use in the recipe. There really is such a thing as too much chocolate and extra chips will just throw off the balance of the recipe. If you love chocolate, do give this scones a try. You won't be sorry. Here is how they are made.
Double Chocolate Scones...from the kitchen of One Perfect Bite courtesy of Better Homes and Gardens
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/3 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter
1 beaten egg yolk
1 8 ounce carton plain yogurt
1/2 cup miniature semisweet chocolate pieces
1 cup sifted powdered sugar
1 tablespoon butter or margarine, melted
1 teaspoon milk
1 teaspoon vanilla
Powdered sugar (optional)
1) In a large bowl stir together flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Make a well in the center of dry ingredients; set aside.
2) Combine egg yolk and yogurt and add to dry ingredients. Add chocolate pieces. Stir mixture until moistened. On a lightly floured surface, gently knead dough 10 to 12 strokes or until dough is nearly smooth. Roll or pat dough into a 9-inch circle and cut in 10 wedges. Place wedges 1 inch apart on an ungreased baking sheet.
3) Bake in a 375 degree F oven about 18 minutes or until bottoms are lightly browned. Remove from baking sheet; cool on a wire rack for 5 minutes.
4) In a small mixing bowl stir together the 1 cup powdered sugar, 1 tablespoon butter or margarine, milk, and vanilla. Add more milk, 1/4 teaspoon at a time, until glaze is of a drizzling consistency. Drizzle over scones; if desired, dust top with additional powdered sugar. Serve warm. Makes 10 scones.
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