DOWNTON ABBEY: DOWAGER DUCHESS TRIPLE CHOCOLATE SCONES

With the release of the new Downton Abbey movie - Downton Abbey: The New Era, I thought I'd revisit some of the scone recipes I posted during the TV series. Scones were certainly served at Downton Abbey, Mrs. Crawley's, or taken on visits to tenant farmers. Here's a recipe for Dowager Duchess Triple Chocolate Scones. Of course these go very well with a heaping helping of Clotted Cream. Whip up a batch these Dowager Duchess Triple Chocolate Scones to eat while watching the new movie

Dowager Duchess 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 pure 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).
Cut butter into dry ingredients and cut into dry mixture until the size of peas.

Add chocolate chips and dark chocolate.
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 from King Arthur Flour or find it in the market in the baking section).
(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.

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.