'MUDPIE' SCONES

 

  • Cooking Time:
  • Servings: 9 scones
  • Preparation Time:

Backstory

"While these scones are reminiscent in appearance of a favorite childhood creation, one bite lets you know these scones speak chocolate loud and clear. Using milk chocolate bars containing fruit and nuts adds flavor complexity with a minimum amount of work. A glass of cold milk is the perfect accompaniment to these rich scones."

Ingredients

  • 2 c. flour
  • 1/2 c. firmly packed light brown sugar
  • 1/2 c. non-alkalized cocoa powder
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 6 Tb. unsalted butter, chilled
  • 1/2 c. milk'
  • 1 large egg
  • 1 tsp. vanilla extract
  • 2 bars (5 oz. each) fruit and nut milk chocolate, cut into 1/4" to 1/2" pieces
  • Confectioners' sugar, for dusting tops of scones (optional)

Directions

  • Preheat oven to 375ºF. Lightly butter a baking sheet.
  • In large bowl stir together the flour, brown sugar, cocoa, baking powder and salt. Cut butter into 1/2" cubes and distribute over flour mixture. With pastry blender or two knives used scissors fashion, cut in butter 'til mixture resembles coarse crumbs.
  • In small bowl stir together milk, egg and vanilla. Add milk mixture to flour mixture and stir to combine. Stir in chocolate chunks.
  • Using a 1/3 c. measuring cup, drop dough onto prepared baking sheet, leaving about 3" between scones. Bake 16-18 min. or 'til cake tester or toothpick inserted in center of scone comes out clean.
  • Remove baking sheet to wire rack and cool for 5 min. Using a spatula transfer scones to wire rack to cool. Serve warm or cool completely and store in airtight container. Dust with confectioners' sugar, if desired.

Categories: Scone 

Author Credit: from 'Simply Scones' by Leslie Werner & Barbara Albright

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