~Chocolate Fudge Scones~
A little more work than some of the recipes but oh so worth it.
cut into tablespoon-size chunks 4 large eggs 1 tablespoon plus 1 teaspoon vanilla extract 2/3 cup plus 3 tablespoons heavy cream 2 cups semisweet chocolate chips About 1/3 cup crystallized sugar (or granulated sugar),
for sprinkling on the tops of the unbaked scones
Preheat the oven to 400 degrees F
Line 2 heavy cookie sheets or rimmed sheet pans with lengths of cooking parchment paper.
Mix the dough:
Sift the flour, cocoa powder, baking powder, salt, and granulated sugar into a large mixing bowl.
Drop in the chunks of butter and, using a pastry blender or two round-bladed knives, cut the fat into the flour mixture until reduced to large pieces about the size of large pearls.
Reduce the fat further to smaller flakes, using your fingertips. In a medium-size mixing bowl, whisk the eggs, vanilla extract, and heavy cream. Pour the egg mixture over the sifted ingredients, scatter the chocolate chips over, and stir to form a dough. Gather the dough into a rough mass. Knead the dough lightly in the bowl for 30 seconds to 1 minute.
Form the scones:
Divide the dough in half. On a lightly floured work surface, pat or roll each piece into a disk about 7 inches in diameter. With a chef's knife, cut each disk into 5 wedges. As the scones are cut, press in any chips that may stick out of the sides. Transfer the scones to the prepared pans, placing them 3 inches apart. Assemble 5 scones on each pan. Sprinkle a little sugar on top of each scone.
Bake and cook the scones:
Bake the scones in the pre-heated
oven for 17 to 19 minutes, or until set. Begin checking the scones at 16 minutes. Transfer the pans to cooling racks. Let the scones stand on the pans for 1 minute, then carefully remove them to cooling racks, using a wide offset metal spatula.
Serve the scones freshly baked...with a lovely cuppa.