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2 1/2 cups flour
1/4 cup granulated sugar
1/2 teaspoon salt
3 teaspoons baking powder
1/2 cup (1 stick) very cold butter
6 ounces chopped semi-sweet chocolate
1 cup, plus 1 tablespoon, heavy cream
1 tablespoon turbinado sugar
Instructions
1/4 cup granulated sugar
1/2 teaspoon salt
3 teaspoons baking powder
1/2 cup (1 stick) very cold butter
6 ounces chopped semi-sweet chocolate
1 cup, plus 1 tablespoon, heavy cream
1 tablespoon turbinado sugar
1. Preheat oven to 425F.
2. Combine flour, sugar, salt and baking powder in the bowl of a food processor; pulse until combined. Add butter and pulse until mixture resembles coarse meal. Transfer to a deep bowl. Add chocolate and 1 cup of cream; stir with a fork until just mixed.
3. Turn out onto a lightly floured surface and knead once or twice until dough comes together. Pat out into a ½-inch-thick 6-inch by 9-inch rectangle. Cut into three equal strips. Cut each strip into four equal squares. Place on an ungreased baking sheet.
4. Brush tops with remaining cream and sprinkle evenly with turbinado sugar. Bake 13 minutes, or until golden. Makes 12 scones.
Recipe by Jennifer Perillo.
2. Combine flour, sugar, salt and baking powder in the bowl of a food processor; pulse until combined. Add butter and pulse until mixture resembles coarse meal. Transfer to a deep bowl. Add chocolate and 1 cup of cream; stir with a fork until just mixed.
3. Turn out onto a lightly floured surface and knead once or twice until dough comes together. Pat out into a ½-inch-thick 6-inch by 9-inch rectangle. Cut into three equal strips. Cut each strip into four equal squares. Place on an ungreased baking sheet.
4. Brush tops with remaining cream and sprinkle evenly with turbinado sugar. Bake 13 minutes, or until golden. Makes 12 scones.
Recipe by Jennifer Perillo.
