Jonathan and I had planned to get up early to watch the Royal Wedding and enjoy tea, but then it suddenly hit me Thursday — I have to serve something English for breakfast! So, I rushed to the grocery store to try my hand at baking scones. I'll be honest, they taste delicious, but they're not the prettiest (even though my photography will lie and tell you otherwise!). It really turned out to be more of a scone pizza, but Jonathan has forbidden me to share the picture showing how the entire pizza scone took up 2/3rds of my stovetop.
Chocolate Scones (Southern Living)
2 cups all-purpose flour
3/4 cup sugar
3 tablespoons Dutch process cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into pieces
1 cup whipping cream
2 (1-ounce) squares semisweet chocolate, melted
1 teaspoon vanilla extract
1 tablespoon whipping cream or milk
2 tablespoons turbinado sugar
Combine first 5 ingredients; cut butter into dry ingredients with a pastry blender until crumbly. Gradually add 1 cup whipping cream, melted chocolate and vanilla, stirring with fork just until dry ingredients are moistened. Knead dough in bowl 3 or 4 times to incorporate any flour or cocoa in bottom of bowl.
Pat dough into an 8-inch circle on a parchment paper lined or lightly greased baking sheet. Cut into 8 wedges, using a sharp knife (Do not separate wedges). Brush with 1 tablespoon whipping cream and sprinkle with turbinado sugar.
Bake at 425° for 19-20 minutes (Center will be soft; do not overbake). Serve warm. Yields: 8 scones.
Cooking in progress:
(He was eager to try a scone!)
(Yes, we're enjoying them on our fine china!)
God save the Queen!