A wonderful friend sent me a big box of all sorts of fun baking spices from Penzey's a while back and I've been trying to use them to make some new, fun things.
Some of the items in the box are normal - vanilla beans, cocoa powder, poppy seeds... but then there are a few I've never played with - double-vanilla extract, 3 different kinds of ground cinnamon, cardamom (umm.. this makes chai spice... it is amazing!).
I have a great base recipe for scones that I adore and always gets me many compliments so I decided to break into the box and use something new to make up some scones for a treat - I chose Natural High-Fat Cocoa. Go big, or go home.. right?!
My scone recipe starts with sour cream with a bit of baking soda mixed in.
This is the sour cream right after I mixed in the baking soda - you can already see it getting fluffy.
And this is after about 10 minutes. It almost doubles in size! The sour cream becomes unbelievably fluffy and airy. I like to think of it as a cool baking-science experiment.
See all this butter... it goes into these scones. Yeeuummm.
I decided to chop up block chocolate to mix into the scones.
The chopped-up chocolate melts right into the scones and makes them super moist and chocolaty.
Once all the dry ingredients are mixed up, cut in the butter with a pastry cutter.
Pat the dough out to be about 3/4"thick; add more chocolate to the top before cutting into triangles
Cut into triangles, put on a parchment-lined cookie sheet to bake.
Eat your scones with your favorite coffee beverage - that's the best way!
Cheers to the cook!