Think of scones like lightly sweet biscuits, usually flavored with something delightful and studded with pieces of chocolate or berries. These pastries are leavened with baking powder, but the very … more
Think of scones like lightly sweet biscuits, usually flavored with something delightful and studded with pieces of chocolate or berries. These pastries are leavened with baking powder, but the very cold chunks of butter are really what make them sing.
Chocolate scones are just the thing to make when you want to impress the pants off someone special. And by someone special, I mean yourself. Light and flaky, with a deep cocoa flavor and the sweetness of chocolate chips and dried fruit, these scones are just the thing.
The recipe is another from the Shoestring Archives. Originally run as Summer 2011 came to a close, it had everything going for it. Except step x step process photos.
Until now.
Do you see the roughly chopped butter? Big chunks. Chilled chunks of butter. COLD. Pastry ingredients must be cold. Mandatory. Not optional.
Tossing the chips and fruit in a bit of the dry ingredients keeps them from falling to the bottom of the scone.
Add the butter to the large bowl of whisked dry ingredients, and toss to coat the butter.
With floured fingers, press each cold chunk of butter between your thumb and forefinger to flatten.
Add the COLD cream, and mix to combine. Add the mix-ins, and mix gently.
Roll out the dough in a thick rectangle (a bit north of 1/2 inch thick) between two sheets of unbleached parchment paper. See those white streaks? Butter. Still pretty chunky.
Use a bench scraper to cut the rectangle into squares. See the butter? Still chunky.
Freeze the raw scones on a baking sheet (nope – no need to line your USA Pans baking sheet). Then brush with a bit of cream, and sprinkle with a bit more granulated sugar.
Last time, I made triangles. Am I out of control? Perhaps.
- 1¾ cup (245g) all-purpose gluten-free flour (I use Better Batter)
- 1 teaspoon xanthan gum (omit if using Better Batter)
- 5 tablespoons (25g) natural unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 5 tablespoons (60g) sugar + more for sprinkling
- ¾ cup (120g) dried tart cherries (or other dried fruit of your choice)
- ½ cup semi-sweet chocolate chips (or other chips of your choice)
- 6 tablespoons unsalted butter, roughly chopped and kept cold
- 1 cup cold heavy cream + more for brushing (milk is okay, just not nonfat)
- Preheat your oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set it aside.
- In a large bowl, place the flour, xanthan gum, cocoa powder, baking powder, baking soda, salt and 5 tablespoons sugar, and whisk to combine well. Transfer a few tablespoons of this dry ingredient mixture to a small bowl and add the dried cherries and the chips. Toss to coat the cherries and chips, and set aside the small bowl.
- Add the chunks of butter to the large bowl of dry ingredients, and toss to coat the butter in the dry ingredients (see photo). With lightly floured fingers, press each chunk of butter between your thumb and forefinger until mostly flat (see photo).
- Add the cream (or milk) to the dry ingredient/butter mixture and stir to combine. The dough will come together. Once the dough has come together, add the cherries and chips with the reserved flour to the dough and gently fold the pieces in until they are evenly distributed throughout. Turn the dough out onto a lightly floured piece of parchment paper, and pat it into a rectangle about ½ inch thick.
- Using a bench scraper or sharp chef’s knife, cut the dough into 12 squares. Transfer the squares to the prepared baking sheet, and place a couple of inches apart. Place the baking sheet in the freezer for about 10 minutes, or until firm.
- Once the scones have chilled, brush the tops with the extra cream (or milk) and sprinkle with sugar.
- Place in the center of the preheated oven and bake until the scones are puffed up and firm to the touch, about 15 minutes.
- Remove from the oven and cool briefly on the baking sheet until set. Any leftovers will keep on the counter in an airtight container for a couple days.
Love,
Me
P.S. Did you see? New sponsor. Red Star Yeast. I use their Instant Yeast all. the. time. It’s reliably gluten-free, excellent quality, and really well-priced (especially online). Try it! Clearly, we’re going to need to make more Red Star bread around here. For now, try one of my recent favorites: Gluten-free Japanese Milk Bread with a water roux. It’s so soft and deeply flavorful, I dare you to eat just one slice. Dare.
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