- 18
Ingredients
- 2-1/2 C all purpose flour
- 1/2 C unsweetened cocoa powder
- 1/2 C sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 C chilled, unsalted butter, cut into 1/2-inch cubes
- 1-1/4 C chilled cream
- 1 large egg yolk
- Whole milk
Preparation
Step 1
Preheat oven to 425 degrees.
Whisk flour, cocoa powder, sugar, baking poweder and salt in large bowl to blend. rub in butter with fingertips until coarse meal forms.
Whisk cream and egg yolk in small bowl to blend. Stir cream mixture into flour mixture, just to blend.
Transfer dough to lightly floured surface and knead gently 5 times to bring dough together.
Using palsm, pat dough out into 3/4-inch thick round. Using 2-1/2-inch round biscuit cutter, cut out scones. Gather scraped, pat dough out and cut additional scones. Transfer scones to large baking sheet. Brush tops lightly with milk.
Bake scones until puffed and dry around edges, about 18 minutes. Transfer to racks to cool slightly.
Serve warm or at room temperature with jam.