I fight it every year, but it's hard to be in denial after Labor Day that fall is near. But as much as I want to hold on to beach days and barbecues, watermelon and peaches, shorts and sandals, I get excited about fall holidays and baking. These scones are definitely colder-weather food, meant to be enjoyed with a hot cup of tea.
You don't even need a mixer, food processor, or handheld pastry blender to make these because there is no butter. Simply stir together all the dry ingredients and chocolate, add the cream, and stir until the dough comes together. The recipe calls for 3 to 4 ounces of chocolate -- go for the higher amount. A bite of scone that has a hunk of chocolate is wonderfully creamy and bittersweet, but a bite without chocolate is kind of bland. I chopped up a block of Callebaut dark.
My verdict? I'm a creature of habit, and I like my currant scones with Devonshire cream. But these are not at all bad, and you might enjoy them.
Cream Scones with Chocolate Chunks
From Alice Medrich's Bittersweet: Recipes and Tales From a Life in Chocolate
Makes 8 to 12 scones
2 cups all-purpose flour
¼ cup sugar, plus sugar for sprinkling
2½ tsp baking powder
½ tsp salt
3 to 4 ounces bittersweet or semisweet chocolate, coarsely chopped
1¼ cups heavy cream
1 tbs milk or cream for brushing the tops
Position a rack in the center of the oven and preheat the oven to 425°. Line the baking sheet with a double layer of parchment paper.
In a large bowl, whisk the flour, sugar, baking powder, and salt together thoroughly. Stir in the chopped chocolate. Make a well in the center and pour the cream into it. Using a rubber spatula to push the dry ingredients from the sides of the bowl into the well, cutting and turning the mixture just until the dry ingredients are almost entirely moistened and the dough looks rough and shaggy. Gather the dough into a lump and knead it gently against the sides of the bowl five or more times, pressing in the loose pieces, until the dough just holds together (it should not be smooth ) and the sides of the bowl are fairly clean.
On a lightly floured board, pat the dough into an 8½-inch round about ¾ inches thick. Cut into 12 wedges. Place them at least 1 inch apart on the lined baking sheet. Brush the tops with milk or cream and sprinkle lightly with sugar.
Bake until the tops are golden brown, 12 to 15 minutes. Let cool on a rack, and serve warm or at room temperature.
Such yummy scones I could have as a second or third breakfast for sure!
ReplyDeleteI just made these and they are so good! I love the idea that it is a simple scone recipe that you can throw together without having to use butter and a food processor. It taste just the same! I want to use this for other kinds of scones as well. Thanks!
ReplyDeleteThanks for letting me know you made them! I'm so glad you enjoyed the scones. I'd love to see what other scones you come up with.
DeleteI've never seen the little tool you used for cutting out the scone from the dough. That's so neat! Is that for scone, or it's a cookie cutter (sorry for such a basic question...). And I love your tea pot too, I've been eying on glass tea pot.. :)
ReplyDeleteIt's called a biscuit cutter, but I've used it as a cookie cutter too. Biscuit and scone doughs are often rolled thicker than cookie dough is, so you need a taller cutter. Thanks! The teapot was a gift.
DeleteI got the biscuit cutters here: http://www.kingarthurflour.com/shop/items/pastry-and-biscuit-cutters-round-set#6883#
You don't have to tell me to use more chocolate! :D I made scones for the first time this year and I've been meaning to make them again. I like that these don't have any butter in them!
ReplyDeleteBecause of the health factor? I think butter is just churned cream so the fat content might be the same. Can't wait to see what scones you come up with next!
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