Makes 8 to 10 scones
The Brits among us might raise an eyebrow at the addition of chocolate to this very traditional teatime treat, but one bite and even the most ardent purist will be converted.
2 cups (10 ounces) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (2 ounces) granulated sugar
4 ounces semisweet chocolate, broken into 1/2-inch pieces
2/3 cup (2.4 ounces) dried cranberries
1-1/2 cups (12 ounces) heavy cream
2 tablespoons (11 ounce) unsalted butter, melted
2 tablespoons coarse or granulated sugar
Preheat the oven to 425 degrees F. With the rack in the center position. Line a heavy-duty baking sheet with parchment paper, a silicone pan liner, or lightly buttered and floured aluminum foil.
Sift the flour, baking powder, salt, and the granulated sugar into a large mixing bowl. Mix in the chocolate and cranberries and toss together with a fork to coat the pieces with flour. Dribble in the cream while you stir with the fork until a crumbly mass begins to form. Transfer the dough to a lightly floured work surface and use your hands to knead gently 10 to 12 times until a sticky ball forms. Dust the ball lightly with flour and pat it into a 9-inch disk, about 1/2 inch thick. Use a 2-inch or 2-1/2inch round cookie cutter or a glass with a similar-size opening dipped in flour to cut the dough into 8 or 9 circles. Place the circles 1-1/2 inches apart on the prepared baking sheet. Gently knead any dough scraps into extra scones. Brush the tops with the melted butter, then sprinkle with the coarse sugar.
Bake for 16 to 18 minutes, or until the tops are golden brown. Transfer the scones to a wire rack to cool for at least 15 minutes, to ensure that the insides have baked through.
Serve warm or at room temperature. Completely cooled scones can be stored in heavy-duty resealable plastic bags and frozen for up to 3 months.
Chocolate American Style
by Lora Brody
Hardcover; $35.00, 278 pages
Recipe reprinted by permission.
This page created July 2004
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