This weekend, my family and I were invited to high tea with some friends from across the pond. I offered to bring a treat, so what could be more natural than scones?
Perhaps my British friends don’t do triple chocolate scones often, if ever. But there’s a first time for everything, and these deserve a lot of attention.
The base for these scones is cream, which works with butter to make these light as a feather while still full of rich chocolate flavor. Maybe people are out barbecuing this Labor Day weekend, but we’re having tea and scones instead!
Since I always approach my blog with pure honesty, it’s time to get real here: I’ve been struggling ever since I started my new job back in July.
As I watch my blog numbers and stats drop, I know exactly what’s going on. I just don’t have time anymore for a lot of the social networking and publicity piece that JAB needs to get more readers. It’s been hard enough to keep the posts going in the face of running a department, and I’m just trying to keep my head above water while being pulled in a million different directions every day. During my work day, I can’t work on the blog, and my hours are now a lot longer. So the blog has to be done either early in the morning or late at night.
For now, I’m holding onto JAB because I love it. And while I feel bad that my Facebook and Twitter shares are pretty paltry, and that I’m commenting less on my friends’ blogs, I don’t really see another way. Unless I want to work around the clock and ignore my children, my husband and my sleep, this is where we’re at right now. It’s not ideal, but I’m learning to live with less than perfect. It’s hard, because I’m a perfectionist. But I figure that holding onto JAB any way I can is better than giving it up entirely.
How could I give up the motivating force for baking scones, after all? These are super special.
The base has unsweetened cocoa, and the mini chocolate chips sprinkle more bursts of chocolate flavor throughout. And of course, these have to be topped with chocolate drizzle. The best baked goods have drizzle!
While many baking bloggers are die-hard frozen shaved butter fans when it comes to scones, I really dislike working with frozen butter. Cold butter does the trick just as nicely, and takes all the hard work out of making these. Scones are a one-bowl, mix with your hands kind of dessert. Anyone can do this!
As I navigate a life that is way too hectic and leaves no room for anything but work and family time, I will try to bring you the best I can. I’m sorry if it’s not perfect, or even close to perfect. But for now, it’s all I can do!
2 cups flour
1/3 cup cocoa
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoons salt
5 tablespoons very cold unsalted butter, cut into small pieces
1/2 cup heavy cream
1/2 cup mini chocolate chips (with an additional 1/4 cup for melting and drizzling)
- Preheat the oven to 400. Line a cookie sheet with a silicone baking mat or parchment paper. Set aside.
- In a medium-sized bowl, combine the flour, cocoa, sugar, baking powder and salt. Add the cold butter and using the tips of your fingers, pinch the butter into the dry mixture until crumbs of varying sizes form.
- Add the egg and cream, using a fork to stir them in until a dough forms. You can use your hands or the fork to knead lightly until the dough is fully formed.
- Gently mix in the mini chocolate chips with your hands.
- Turn the dough out onto your prepared cookie sheet, pressing it into a circle that is about six inches in diameter.
- Cut the dough into six wedges. Bake for around 20 minutes until the scones are crispy at the edges.
- Melt the 1/4 cup mini chocolate chips carefully in the microwave in 30-second intervals, being careful not to overheat them. Using a spoon, drizzle the melted chocolate over the scones.
- Cool the scones until the chocolate hardens. Serve or store in an airtight container.