This recipe uses cocoa powder and instant coffee, making it crazy rich and bursting with chocolatey goodness.
1 3/4 cups all-purpose flour
1/4 cup cocoa powder
1 Tablespoon instant coffee (optional)
3 Tablespoons granulated sugar plus more for dusting
1 Tablespoon baking powder
1/2 teaspoon salt
6 Tablespoons unsalted butter chilled, divided
1 cup heavy cream
1/4 teaspoon peppermint extract
6 candy canes crushed, divided
- Preheat oven to 450F with the rack in the middle position.
- In a food processor, pulse the flour, cocoa powder, instant coffee, sugar, baking powder, and salt together to combine.
- Cut 5 Tablespoons of the chilled butter into 1/4 inch pieces.
- Place the remaining 1 Tablespoon of butter to the side (you will use it later).
- Scatter the butter pieces across the flour mixture.
- Pulse again in the food processor until it looks like coarse breadcrumbs with a few larger butter pieces, approximately 12 pulses.
- Transfer the dough to a medium bowl.
- Add the heavy cream, peppermint extract, and 4 crushed candy canes (save the other 2 crushed candy canes for later).
- Combine with a spatula until the dough just comes together.
- Press into a disc approximately 9 inches wide.
- Make it as even as possible.
- Press the remaining 2 crushed candy canes into the top of the dough.
- Using a knife, cut the disc like you would a pizza into 8 wedges.
- Melt the remaining 1 Tablespoon of butter in a small bowl or cup.
- Brush it across the top of the scones.
- Sprinkle the scones with some granulated sugar and/or sprinkles as desired.
- Use the knife under each scone to move them to a parchment or silicone baking mat lined cookie sheet.
- Leave space between them as they will expand.
- Bake the scones until cooked through, approximately 12-15 minutes.
- Remove from the oven and let cool at least 10 minutes.
- The scones can be served warm or at room temperature.
Recipe: Three Olives Branch
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