Double Chocolate Scones
Submitted by psycnrs1 on April 30, 2005 at 10:35 am

2 c. AP flour (I like pastry flour)
1/2 c. granulated sugar
1/3 c. unsweetened cocoa powder (think Scharffenberger)
1 tsp. baking powder
1/2 teas. salt
1/3 c. unsalted butter
1 beaten egg
1/2 c. whipping cream
1 teas. vanilla
1 c. miniature semi sweet chocolate pieces ( you can chop chocolate)
optional: l 1/2 c. toasted chopped pecans toasted
Coarse sugar

In a large bowl mix flour, sugar, baking powder, and salt. With pastry cutter cut in all butter until coarse crumbs. Make a well in center.

In another bowl, mix egg, cream, vanilla then add to flour mixture. Add chocolate pieces and pecans, mix gently with fork until moistened.

On lightly floured surface gently knead by folding and pressing no more than 10 times until smooth.

Divide in half. Lightly roll or pat each half into 4 1/2 inch circle. (I usually make it 6 larger ones) Cut each circle into 6 wedges, place on parchment paper lined baking sheet. Can brush tops with additional whipping cream and sprinkle with sugar.

Bake 400 degrees 12 to 14 minutes or bottoms lightly browned. Let cool on wire rack 5 min. before serving.