Chocolate Chip Scones with Strawberry Butter
- 2 cups flour
- 1/2 cup sugar
- 1/3 cup Dutch process cocoa
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1/3 cup cold butter, cut into 1/2" pieces
- 1 cup whipping cream
- 1 tsp. vanilla
- 1 cup milk chocolate chips
- - sugar
- - Strawberry Butter (recipe below)
In medium bowl, combine flour, sugar, cocoa, baking powder and salt; cut in butter with pastry blender until mixture resembles coarse crumbs about the size of peas. In small bowl, combine whipping cream and vanilla; add to flour mixture, stirring with a fork until clumps form, making slightly sticky dough. Stir in chocolate chips. Place dough on well-floured surface; knead gently until it holds together and is no longer sticky (8-10 min.). Roll or pat out dough to 1/2" thickness. Cut scones with a 3" biscuit cutter, pressing firmly to cut through chocolate chips. Place scones on ungreased cookie sheet; sprinkle tops with a little sugar. Bake in a preheated 400° oven until scones are no longer moist and are firm when pressed lightly with a finger. Serve immediately with Strawberry Butter (below).
Strawberry Butter: In small bowl, combine 1/2 cup room temperature butter and 1/4 cup powdered sugar until smooth; stir in 2 tbsp. strawberry jam, mixing well.
Recipe from Baking Basics and Beyond by Pat Sinclair.