Friday, September 9, 2016

Teddy Bear Triple Chocolate Scones

Today is National Teddy Bear Day. You may not think that's a food holiday, but when I was little I always had teddy bear tea parties, and I always served them scones. My grandparents were married in London, and I got my love of tea with milk and sugar -- and tea with scones and clotted cream from them. So for today's Teddy Bear Day, here's a recipe for Triple Chocolate Scones. Of course you might want to add some honey on your scones. Bears love honey!

Teddy Bear Triple Chocolate Scones 

Ingredients 
1-3/4 cup flour
1/3 cup sugar
1 Tbsp baking powder
1/3 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp Madagascar vanilla
6 Tbsp butter (cold)
7-8 Tbsp whole milk (cold)
1/2 cup chocolate chips
3 Tbsp chopped dark chocolate
Sugar Crystals

Directions 
Preheat oven to 400 degrees F.
Sift together dry ingredients in large bowl (not the chocolate chips or chocolate). Add chocolate chips and dark chocolate.
Cut butter into dry ingredients until size of peas.
Put vanilla into small bowl and add milk.
Pour most of milk mixture into dry mix and stir to moisten. Dough should be moist enough to form a soft ball, but not sticky.
If needed, additional milk can be added 1-2 teaspoons at time.
Turn dough onto lightly floured cutting board and press out with hand to approximately 1/2 inch thickness. (makes 10-12 scones or 8-12 wedges)
Do not over-knead dough. Use as little flour as possible to keep dough from sticking to board.
Cut into desired shapes and place on lightly greased baking sheet.
Lightly brush tops with milk (or not).
Sprinkle with sugar crystals (you can get this at King Arthur Flour or in the baking section of the market). (If using a biscuit cutter or glass, dip the cutting edge in flour first)
Bake for 10-15 minutes depending on size. Start checking at 9 minutes. Do not overbake!
Sprinkle again with large sugar crystals while scones are still hot for visual appeal.

Tip: Scones are like biscuits. To get a tender, flaky scone, dough should be handled as little as possible, and you should always use cold butter and cold milk.

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