Jonathan Pitcher of Bizz & Weezy shares the recipe for their double chocolate scones.
See more at www.bizzandweezy.com.
Double Chocolate Scones
8 ounces chocolate chips
2 2/3 cups bread flour
1/3 cup cocoa powder
1.5 ounces sugar (1/4 cup )
1 1/2 tbsp baking powder
1/2 tsp salt
1 3/4 cups heavy cream
2 tbsp + 2 tsp honey
1/4 cup of heavy cream for
dipping
1/3 cup sugar for topping
DIRECTIONS
1.) Preheat oven to 425°
2.) Combine dry ingredients, minus sugar used for topping
4.) Combine, dry ingredients and wet ingredients.
5.) Mix by hand, do not knead. Slowly fold together, if it is
too dry add a little more cream until it gets to a sticky
consistency (this recipe is typically much drier than the
regular scone recipe).
6.) Let set for 5 minutes.
7.) Knead dough until it becomes stretchy and has some pull
to it.
8.) Flatten by had into an 10 inch circle
9.) Cut into 8 pieces.
10.) Take 1 piece, dip into cream, and then immediately dip
into sugar.
11.) Set on baking sheet and repeat step 10 with other
pieces. Set each piece an inch or so apart. May need 2
cookie sheets to bake properly.
12.) Bake for approximately 15 minutes, till sugar begins to
caramelize and bread turns a light brown.
13.) Cool for 5 minutes, then eat or store. Last 2 weeks + in
the refrigerator.
