Several months ago, Mel brought me a bag of cocoa powder that was apparently lurking around his cabinets. It was a special type from Madagascar. More reddish than brown in color, an earthy deep chocolate aroma drifted up as I opened the bag.
I wanted to make chocolate scones. I didn't want Nutella on them, or chocolate drizzle, just PLAIN, rich, deep chocolate flavor in a crusty, moist, bready wedge. Bingo! I used a recipe from the cookbook "Baked Explorations" that I picked up several months ago, with a few minor adjustments because I was out of heavy cream. (strange but true) I did press half the batch with Nestle Butterscotch morsels for the rest of the family and to avoid eating the entire batch myself!
2 cups flour
1/3 cup of sugar
1/4 cup dark cocoa powder (Valrhona would work nicely too)
1 Tablespoon baking powder
1/2 teaspoon salt
6 Tablespoons butter, cold
1/3 cup sour cream
1/3 cup milk
1 teaspoon vanilla
Nutella (warm in microwave 15 seconds)
Egg wash and raw sugar
(I used sour cream and milk in replacement of 1/2 cup heavy cream...worked great, but if you've got the cream, use it!)
Preheat oven to 375 degrees.
Combine all dry ingredients in a large mixing bowl and stir to combine. Combine egg, sour cream, milk and vanilla in a separate bowl and stir until completely combined.
Using a pastry cutter, cut butter into mixture until mixture resembles crumbs. Add liquids and use a fork to bring mixture together, but be careful not to over mix. Pat into an 8 inch circle and cut into wedges.
Brush each wedge with a bit of beaten egg and a sprinkle of raw sugar, or press butterscotch chips into, or leave plain and drizzle with nutella after baking. Place on a butter baking sheet and bake 18-20 minutes.