Categories: bread, breakfast, scones

Ingredients

• Streaking stuff:
• 1/2 cup coarsely chopped chocolate - semi-sweet is best
• 1/3 cup sugar
• 3 tablespoons unsalted butter
• 1/4 teaspoon cinnamon
• 1 tablespoon cocoa
• 1 teaspoon instant coffee
• Dough:
• 3 cups unbleached all purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter - cut in chunks
• 1 egg
• 1 teaspoon vanilla
• 1 cup light cream
• Topping:
• 1/4 cup cocoa
• 1/4 cup sugar
• 1/2 cup finely grated semi-sweet chocolate

Directions

1. Preheat oven to 425 F. Line a large baking sheet with parchment paper. Prepare streaking mixture. Process all ingredients in a food processor until crumbly. Set aside.

2. For dough, combine flour, sugar, baking powder and salt. Cut in butter until mixture is coarse and mealy. Stir in egg and vanilla, then cream to make a soft dough. Turn out onto a lightly floured board. Spoon on streaking mixture and gently knead, pressing in the mixture and smoothing dough at the same time. Pat into two rounds. Cut into irregular wedges.

3. Brush with cream and sprinkle with (mixed) topping ingredients. Bake 12-15 minutes.

Email to a friend | Print this recipe | Back