I don't know about you , but I can't picture an afternoon tea party without scones. Serving them is a long standing tradition. Tea parties however, are not the only time to enjoy them. I often have scones for breakfast or an evening snack.
Make a batch and freeze some to be pulled out on demand. They are great to have on hand when an unexpected friend drops by.
This recipe makes eight scones
Preheat the oven to 375 degrees F (190 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.
In a small bowl whisk together the whipping cream, egg, and vanilla extract. Set aside.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder and salt. Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the chocolate chunks (chips). Add the cream mixture and stir just until the dough comes together (add more cream if necessary).
Transfer the dough to a lightly floured surface and knead a few times. Shape the dough into a 7 inch (18 cm) circle. With a sharp knife, cut the dough into 8 triangles. Brush any excess flour from the bottom of the scones, and place them on the baking sheet.
Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the chocolate scones with this mixture.
Bake the scones for 15 minutes or until they are firm around the edges but a bit soft in the center. A toothpick inserted into the center of a scone will come out clean. Cool on a wire rack. Serve with clotted cream or softly whipped cream.
2/3 cup (160 ml) heavy whipping cream
1 large egg, lightly beaten
1 teaspoon (4 grams) pure vanilla extract
1 3/4 cups (245 grams) all purpose flour
1/4 cup (25 grams) Dutch-processed unsweetened cocoa powder
1/3 cup (66 grams) granulated white sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup (75 grams) cold unsalted butter, cut into small pieces
1/3 cup (50 grams) semisweet chocolate chunks or chips
1/3 cup (50 grams) white chocolate chunks or chips
For Tops of Scones:
1 large egg
1 tablespoon heavy cream
Serve them at your next afternoon tea party or bake a batch to take to a friend. In the fall enjoy them with gingerbread tea and later in the year pair them with cranberry tea a mix of tea and herbs to create herbal tea.
This chocolate scone recipe was reprinted with permission of Stephanie Jaworski from joyofbaking.com
Other scone recipes to share with friends
Martha Bosley's Scones
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Basic Scones Recipe
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