Thursday, July 23, 2009
mexican chocolate scones
Now you do understand I've never been to Mexico, and have only tasted real Mexican chocolate a few times, but the marriage of chocolate and cinnamon in a chocolate tablet impressed me for life.
So it was another soggy day and I was about to visit a lovely older couple I know. They both have a hilarious sweet tooth (when I once asked their favorite food group, they said "cookies"), and I couldn't arrive empty handed. Mulling over the pantry over a strong cuppa, I decided to combine milk chocolate chips with cinnamon in a buttery scone. Perfect.
And it was. I purposely made a batch of 8 small scones, but you can double the recipe without any difficulties, making much bigger scones. They have all vanished in the space of the day, so the combination seems to be a popular one!
2 cups King Arthur flour
1 stick (4 oz) cold, unsalted butter, cut into small pieces
1 t. ground cinnamon
1/4 cup sugar
1 1/2 t. baking powder
1 1/2 cups milk chocolate chips
3/4 cup buttermilk
Preheat oven to 375F.
Line a jellyroll sheet pan ( baking pan) with foil.
In mixer bowl, mix the flour, sugar, cinnamon, baking powder, and cold butter.
Mix until the butter is incorporated well.
Add the milk chocolate chips and mix briefly.
Add the buttermilk and a pinch of salt and mix JUST until it comes together.
Gather the dough and pat into a circle. Roll with rolling pin so top is smooth.
Cut in circle of dough in half, then cut in half again, then two more times ( is that right?) until you have 8 triangular pieces.
Place scones on baking sheet ( you can sprinkle a few choco chips on top of each scone for a little extra chocolate) and bake for 22 minutes, or until the scones feel light when you pick one up. This is the best way of testing whether they're done. If they're still heavy, let them cook a bit more.
Remove from oven to cooling rack.
Enjoy with a strong cup of coffee or some milk.
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