Brownie Chocolate Chip Scones
1/4 c. white granular sugar
1/2 c. brown sugar (light or dark)
1/3 c. cocoa powder (Dutch process, or special dark are fine)
1/2 tsp. salt
1 Tbsp. baking powder (Rumford is the best!)
1 tsp. instant coffee granuals*
1 stick very cold butter cut into cubes ( if using unsalted butter adjust salt to 1 tsp.)
1 to 1 1/2 c. chocolate chips (you can use some white choc. chips if desired)
1/2 c. milk
2 lrg. eggs
2 tsp. vanilla extract
*optional - helps enhance the chocolate flavor
- Preheat oven to 400F and place the oven rack at the top part of the oven.
- Place the first 7 ingredients into a large mixing bowl and stir with a pastry cutter
- Add very cold butter and cut it into the flour mixture until a course meal is formed
- Add chocolate chips and stir them to coat with flour mixture - set aside in fridge to chill.
- Measure out milk, add eggs, and vanilla, whisk to combine.
- Take dry ingredients out of fridge, make a well in the center and add wet ingredients, mixing until just combined, the mix will be somewhat dry.
- Dump out onto a clean surface and gently squeeze and knead dough into a rectangle that is roughly 5" x 7" and is about 1 1/2" thick.
- Brush with some milk and dust with sugar, this is optional.
- Cut into twelve square pieces by cutting the 5" side into thirds and the 7" side into fourths.
- Place scones onto a cookie sheet about 2in. apart and put in hot oven. Set a timer for 10 min. Rotate pan and reset timer for 8 min. Check for doneness, depending on your oven, the scones may need a few more minutes. My oven bakes hot, so I only need 18 minutes of baking time.
- Remove scones from the oven and let set a few minutes on the pan before moving to a rack to cool completely, or serve while warm with your favorite jam and scone cream recipe.
*After a few minutes the lofty scones will deflate a bit, this is normal.
*warm ingredients and over mixing are the two many culprits of tough scones. Make
sure that the butter, milk, and eggs are very cold; chilling the flour helps. Kneading
the dough as quickly as possible without overworking ensures tenderness, this takes practice.
*You can freeze the cut, unbaked scones if you want, and bake them off at a later time. Wrap them well in parchment paper, or cling wrap and then some foil, don't forget to label and date the scones. When you are ready to bake them, place the frozen scones on a cookie sheet straight from the freezer, and pop them in the hot 400F oven, and bake them a little longer, no thawing is required.
*reheat baked scones in a toaster oven set on 375F for 3 to 5 min. or in a microwave for
25 to 30 seconds.