Categories: bread, breakfast, scones

Ingredients

• 2 1/2 cups all purpose flour
• 1/4 teaspoon baking soda
• 2 1/2 teaspoons baking powder
• 1/2 cup cocoa
• 1 cup sugar
• 1/2 teaspoon salt
• 3/4 cup unsalted butter
• 2 eggs
• 1 tablespoon pure vanilla extract
• 1 cup, approximately, whipping cream
• 1/2 cup chopped up, semi-sweet chocolate bar
• 1 cup chopped up chocolate covered toffee bar such as Heath Bar or Skor Bar
• 1/2 cup semi-sweet chocolate, (or white or milk chocolate) melted, for drizzling on scones

Directions

1. Preheat the oven to 425 F. Line a doubled up baking sheet with parchment paper.

2. In a food processor, briefly blend the flour, baking soda, baking powder, cocoa sugar, and salt. Add in the butter and pulse to break fat up into dry ingredients.

3. Place dry ingredients in a large mixing bowl and make a well in the center. Stir in the eggs, vanilla and most of the cream to make a soft dough. Fold in chocolate.

4. Turn the mixture out onto a lightly floured pastry board and gently knead, about 8 times to make a rough dough that holds together, adding in just enough more flour, if required, to achieve this.

5. Pat into a round of one inch thick and cut into 3-inch rounds (or wedges, if you prefer). Gather dough together and cut remaining scones.

6. Place on baking sheet, brush with butter or milk. Bake until puffy and they hold their shape when you touch them (they do not get indented), about 14-17 minutes.

7. Cool to warm and then drizzle on melted chocolate. Alternatively, deposit a square of milk chocolate on each scone as it comes out of the oven and then dust with confectioners’ sugar after it has cooled.

8. Makes 8-12, depending on size

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