| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
6 |
Scones |
INGREDIENTS
| 1 3/4 |
c |
All-purpose flour |
| 1 |
c |
Plus 1 tablespoon unsweetened alkalized cocoa powder |
| 2 3/4 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 6 |
tb |
Cold unsalted butter; cut into chunks |
| 1/3 |
c |
Granulated sugar |
| 1/2 |
c |
Heavy cream |
| 2 |
lg |
Eggs |
| 2 |
ts |
Vanilla extract |
| 1 |
c |
Mint-flavored semisweet chocolate chips |
| 1 1/2 |
tb |
Granulated sugar |
INSTRUCTIONS
TOPPING
DIFFICULTY: *
PREPARATION: 15 to 20 minutes, plus baking and cooling times.
Preparation:
1.Preheat the oven to 400°F. 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 7 1/2 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.
http://www2.godiva.com/recipes/recipes/chocolatier/scones/mint.html
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 20, 1998
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