Chocolate Scones
April 9, 2019
Ok, scones.
These don’t look hard. Kind of a cross between a cookie and a biscuit.
I have made both, so this shouldn’t be too difficult. It does require a chill for 2 hours, so we will see.
I started with cutting the butter into the mixed dry ingredients. I used choclate chips instead of chopped semi-sweet, because I had it on hand and it is cheaper.
This dough is coming together better than the last biscuit dough I made.
I used the pastry mat with the grid to turn out the dough.
The instructions are to make 3 inch by 3 inch squares and freeze them to firm.
That is enormous!
It only makes six scones!
So, I made them the correct size and put them in the freezer.
I baked them, and they came out looking great!
The photos don’t do them justice.
They tasted like the double chocolate biscotti that I make, only baked once.
These had good chocolate flavour and were not too sweet
The size of them on the other hand were just too big.
When I make these again I will find a better size, most likely a quarter of what is listed in the book.
We will get more and be portioned better.
Undoubtably Bakeable!
