Thursday, March 3, 2016

I Can't Stop At Just One Scone

One More Bite

I've never met a scone I didn't like.
  Chocolate, Lemon, Strawberry or White. 
 They're all yummy in my site,
some would agree that yes, I'm right.

One by one the cabi cloths were tried on,
while secretly nibbling on one more scone.
The flowy tops will hide the buldge
for I continue to eat and indulge!

I take one bite,
I want another.
Then I think,
of all that butter.

At the end how many have I eaten,
I have no idea from all the nibbling.
Now my cabi pants are a little tight,
oh well, it's a lifelong fight.

 Triple Chocolate Scones Supreme
1 2/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, frozen
1/2 cup + 1 Tablespoon heavy cream
1 large egg
1 1/2 teaspoons vanilla extract
6 ounces semi-sweet chocolate, coarsly chopped, or you can use mini chocolate chips.
Glaze + Topping
1 cup confectioners' sugar
1 teaspoon vanilla extract
2 Tablespoons water or black coffee (I did this.)
4 ounces semi-sweet chocolate, coarsely chopped
Preheat oven to 400'.  Adjust baking rack to the middle-low position.  Line a large baking sheet with parchment paper.
In a large bowl, whisk the flour, cocoa, sugar, baking powder, cinnamon, and salt.  Grate the frozen butter.  Toss the grated butter into the flour mixture and combine it with a pastry cutter until the mixture resembles coarse meal.  Set aside.
In a small bowl, whisk the cream, egg, and vanilla together.  Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened.  Add more heavy cream, t teaspoon at a time, until it comes together, if needed.  Slowly and gently fold in the chopped chocolate.  Try your best to not overwork the dough at any point.  Work the dough into a ball with floured hands as best you can and transfer to scones to prepared baking pan. Press into a neat 8" disc and cut into 8 equal  wedges with a very sharp knife.  Separate the scone and line them on the baking sheet with a little space between each one.
Bake for 20-25 minutes or until cooked through; use a toothpick to check for doneness.  Remove scones from the oven and allow to cool for just a couple minutes. Place on a cooling rack with paper towels under to catch dripping.   During this time prepare the glaze by whisking the confectioners' sugar, vanilla, and water together until smooth and thin.  Using a pastry brush completely cover each scone until all glaze has been used. The glaze will set after several minutes.  Then melt the 4 ounces of semi-sweet chocolate in the microwave,s tiring until melted.  Drizzle on top of glaze on each scone.
Recipe adapted from:

Lemon Cream Scones
1/3 cup granulated sugar
lemon zest, from one large lemon
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
8 Tablespoons butter, frozen
1 large egg
1/2 cup heavy cream
For the Glaze:
1 cup powdered sugar
2 Tablespoons lemon juice, freshly squeezed
3 Tablespoons butter, melted
1/2 teaspoon vanilla extract
Preheat oven.
In a medium bowl, combine sugar and lemon zest.  Using your fingertips, mix together.  Stir in flour, baking powder, baking soda, and salt.
Using largest holes on a box grater, grate frozen butter.  Add to four mixture and mix until it resembles coarse meal.
In a small bow, combine egg and cream and mix well.  Pour into flour mixture.  mix well, scraping down the sides of the bowl.  Scrape dough out onto a lightly floured surface.  Using hands, shape dough into a ball, making sure to fold in all the loose clumps.
Shape into a 7" circle, approximately 3/4" thick, and cut into 8 equal pieces.  With space between each triangle, place on a parchment covered baking sheet.  Alternatively, you can use a scone pan).  Bake for approximately 15 minutes, or until golden.  Allow scones to cool and prepare glaze.
In a small bowl, combine all of the glaze ingredients and whisk until smooth.  Drizzle glaze over cooled scones and allow glaze to harden.
Recipe from