Saturday, September 24, 2011

Black and White Scones

When I'm looking for a quick and easy breakfast idea, scones always pop into mind.  A great thing about scones is that they make a lot and will last for around a week or so, especially if stored in an airtight container.  This is nice because it means that you'll always have something on hand for breakfast, which is very convenient for those busy mornings, and what better flavor to make than chocolate.  YUM!!

Black and White Scones
Printer-Friendly Version

Serving size: 12 pieces
1 cup white chocolate chips
1/4 cup cocoa
1/2 cup sugar
2 2/3 cups all-purpose flour
3 tsp baking powder
1/2 tsp Salt
6 Tbsp cold butter
1 Egg
3/4 cup milk

Preheat oven to 400 degrees.  Line a baking sheet with a silicone baking mat or a piece of parchment paper.  Set aside.

In a medium bowl mix together the cocoa, sugar, flour, baking powder, and salt.  Stir in half of the white chocolate chips.  Now, using a pastry cutter, or two knives, cut in the butter.  When the mixture looks like cornmeal, add in the rest of the white chocolate chips and  stir around.

In a small bowl, whisk together the egg and milk.  Slowly add the milk mixture to the dry ingredients, making sure to stir until the mixture is evenly moistened.

Knead the dough together until it becomes one solid ball.  Divide the dough into 3 even sections.  Shape each section of dough into a circle, about an inch thick.  Using a knife, or pizza cutter, cut the dough into 4 wedges.

Place the wedges onto the prepared baking sheet and place in the oven for 15 minutes, or until the tops start to turn a very light golden color.  Remove from oven and enjoy!

Slightly Adapted From: From Ketchup to Chutney


Post a Comment