Recipe

Another yummy sounding recipe from Kelly McNutt!!

I would highly recommend the cookbook A Passion for Baking by Marcy Goldman to anyone who loves to bake from scratch. Her recipes are not easy, that's for sure, but they are amazing! I have made several things from her book in the past and true to form, this one did not disappoint me either!

Double-Dutch Chocolate Scones

Week 5 (Not easy)

3 c. all-purpose flour 1 large egg

3/4 c. sugar 2 T. strong brewed coffee

1/2 t. salt 2 t. pure vanilla extract

3/4 c. cocoa powder 1 c. whipping cream

1 T. baking powder 1/2 c. each coarsely chopped

1/2 t. baking soda semisweet and white chocolate

pinch ground cinnamon Finishing touches

3/4 c. unsalted butter, cut into chunks 1 c. each chopped semisweet & white

chocolate, melted & cooled slightly

1. Preheat oven to 425. Line baking sheet with parchment paper. Arrange oven rack to upper third position.

2. In a food processor, add flour, sugar, salt, cocoa, baking powder, baking soda, and cinnamon and blend briefly. Add chunks of butter and pulse to make a coarse, grainy mixture.

3. Remove mixture to a large bowl. Make a well in center and stir in egg, coffee, vanilla, and most of cream. Stir with a fork, adding remaining cream if needed to make a soft dough. Stir in 1/2 c. each semisweet and white chocolate chunks and then remove dough to slightly floured work surface. Knead gently to make a dough that holds together. Divide dough in half and pat or roll each portion into a 6-inch circle, about 1 1/2 inches thick. Cut each into 6 wedges.

4. Place on prepared baking sheets and place in oven. Reduce oven temperature to 400 and bake until dry to the touch (it is hard to see by the color of the crust, since chocolate scones are dark to start with), about 18 to 22 minutes.

5. Smear melted semisweet chocolate on each scone and, once chocolate sets, drizzle with white chocolate. Let chocolate set.