Рецепт Chocolate Scones...
On Valentine's Day I made these Chocolate Scones for breakfast for the boy and the mister. I thought they would be so happy when they skipped into the kitchen, being led by the wafting aroma of the scones baking in the oven. I prepared each of them a scone wrapped in a sweet Valentine napkin so they could take it and run off to work...and this is what happened instead. The boy flew down the stairs, four at a time, rounded the corner and blazed past me so fast I practically spun around - I heard him say something like, "No time...I'm late..." and he was gone. Fine, one down, one to go. The mister lumbered into the kitchen, took one look at my beautiful treat and said, "I hate chocolate, got anything else?" Really, music to my ears...I instructed him to run along, then I ate both his and the boy's scones...dipped in whipped cream...totally decadent and delicious. I considered it their Valentine gifts to me...letting me have their scones...very, very sweet of them, no?
This recipe was on the King Arthur Flour website, originally from Alice Medrich's Chocolate Holidays book. It's a keeper. Don't just make them on Valentine's Day though, make them any time you want something special!
- Chocolate Scones - Adapted From King Arthur Flour and Alice Medrich's Chocolate Holidays Book
- 1 1/2 cups flour
- 2/3 cup sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 10 tablespoons butter, melted
- 1/4 cup plus 2 tablespoons cocoa powder
- 1 egg, cold
- 1/4 cup plus 2 tablespoons cold milk
- Powdered sugar for dusting
- Sweetened whipped cream for serving, optional
- Jam for serving, optional
- 2 1/2-inch to 3-inch heart-shaped cookie cutter, optional
Position rack in the center of the oven and preheat oven to 400 degrees. In a medium bowl, combine flour, sugar, baking soda and salt. In a separate bowl, mix the hot butter and cocoa until smooth. Stir in the egg and the milk. Pour the wet mixture over the dry ingredients. Fold gently with a rubber spatula, scraping the ingredients from the sides of the bowl to the center, just until all of the flour mixture is moistened. Do not try to make a smooth dough.
Place the dough on a sheet of wax paper and pat it into a 10x5-inch rectangle. Chill the dough for about 15 minutes to firm it up slightly. Cut out 8 hearts. Use dough scraps to form 2 more hearts. Transfer the hearts to the baking sheet. Bake until the tops are dry and cracked and the bottoms have begun to color, about 12 minutes. Serve warm or at room temperature. Serve plain, dusted with powdered sugar, or with sweetened whipped cream or jam. Makes 10 hearts.