Cocoa Dessert Scones

March 28, 2010


I admit I’m venturing into cynical territory.  I once had chocolate chip cookie dough scone and thought they were okay but not what I wanted with morning coffee.

It is evening in Los Angeles.  The husband and I are readying to have a date at home–throw the kiddies in bed and eat alone for a moment of peace and togetherness and likely bad TV.

I wanted dessert.  I wanted chocolate.  While driving I felt inspired to attempt a chocolate scone that could suffice as dessert.

2 cups (10 ounces) unbleached all-purpose flour

1 tablespoon baking powder

3 tablespoons sugar

1/2 teaspoon salt

5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes

1/2 cup dried cherries

1/2 cup cocoa powder

1 oz dark chocolate, grated

1 cup  plus 2 T  heavy cream

Pre Heat Oven to 425

Mix Dry ingredients and chocolate.  Cut in butter until it looks like coarse crumbs.  (You could alternately make this in a food processor).  Mix in dried cherries.  Stir in heavy cream until you get a shaggy mess (it will be crumbly).  Turn out onto lightly floured surface and knead gently a few times until it comes together.  Pat with your hand into a round that is about 3/4 inch thick.  Cut into 6-8 triangle.  Brush with heavy cream.  Put triangles on parchment lined cookie sheet.  Bake for 15 min.

These scones were not sweet at all.  You could increase the amount of sugar or do what I did: 

 Mix mascarpone (or cream cheese) with a little softened butter, powdered sugar and a Tbsp or so of milk.   Add a tsp of amaretto (optional).  Heat up a bit of raspberry jam on the stove and add another tsp of amaretto.  Spread mascarpone on scone, drizzle with raspberry sauce.  Remember, these are for dessert so it’s okay to be a bit indulgent.

*A note about dried cherries.  I don’t know much about cherries.  I bought dried bing cherries.  I would buy a different variety next time that are more sour as a matter of personal taste.

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