Chocolate Scones

Typically, I'm not a scone person. Never have been. I know lots of people who like scones, however, so....occasionally I go out on a limb and bake something that I'm not enamored with for the good of the people.

Now...this scone recipe comes from one of my FAVORITE cookbooks, which I had misplaced for years. In Illinois, there is this amazing monk, Father Dominic. He had (has?) a show on PBS that I would watch when in college called "Breaking Bread with Father Dominic", and he has a few cookbooks which you have to search for. But the search is worthwhile...all the items I've tried are amazing and he seems like a fantastic individual. I'd actually love to meet him and bake with him sometime.

This scone recipe is great for someone who is not a scone fan ... they are amazing, have wonderful taste and texture. So, weather you are a scone fan or not...I recommend throwing a batch of these together next time you have a house guest, are going to a brunch, or just want a tasty coffee-time treat.

Chocolate Scones
courtesy of Breaking Bread with Father Dominic 2

Yields: 8 scones
Active Prep Time: 5 - 10 minutes
Cooking Time: 15 - 20 minutes

Ingredients

• 1 3/4 cups white flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (1 stick) butter, cold, cut into small pieces
• 1/3 cup semisweet chocolate morsels
• 1/2 cup heavy or whipping cream
• 1 egg, beaten
• 1 tsp vanilla extract

Directions:

1. Preheat oven to 400 degrees F.
2. Sift flour, cocoa powder, sugar, baking powder and salt into a medium bowl, stir thoroughly. Using a pastry blender or two sharp knives, cut butter into flour mixture until it resembles coarse crumbs. Stir in chocolate morsels.
3. Combine cream, egg and vanilla in a small bowl; whisk until well blended. Add cream mixture to flour mixture; stir with a wooden spoon until just moistened. Do not overmix.
4. Turn out dough onto a lightly floured surface. Knead gently 8 or 10 strokes. Place dough on lightly greased baking sheet and pt into a flattened circle, about 8 inches in diameter. Using a large knife or long spatula, cut circle into 8 wedges, but do not separate the pieces.
5. bake in preheated 400-degree oven for 15 to 20 minutes. The scones should be firm on the edges, but still soft in the middle. Remove from baking sheet and let cool on a wire rack. Cut into wedges before serving.

Scones can be served warm or cool, with clotted cream or butter and preserves.

Enjoy!!