Wednesday, October 17, 2012

Rich, Dark, Cocoa Scone

This is the richest, most decadent scone to adorn a tea or breakfast table. Rich with cocoa and cream, it needs only a scant drizzle of glaze. I cut this one in smaller pieces because of the richness.
2 cups all purpose flour or white spelt or gluten free mix of your choice
6 tablespoons cocoa
6 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream or 1/2 & 1/2
3/4 cup powdered sugar
2 tablespoons cocoa
1-2 tablespoons milk
Mix all dry ingredients in a large bowl.
Add the cream, stirring/folding gently just until all dry ingredients are moistened.
Roll or pat into a circle on a lightly greased sheet pan.
Cut into 10-12 pieces, gently spread apart so there is a 1/4 inch between all the pieces.
 Bake at 400F. for 9-14 minutes until puffed and drying around edges (they would appear golden if they weren't already brown).
Allow to cool for 10 minutes then remove to serving plate.
 Whisk all the glaze ingredients together, add milk if too thick or more powdered sugar if too thin. Drizzle glaze over scone, lick fingers...just kidding...maybe ;)
Enjoy responsibly, that means to eat some fruit with it if it is breakfast. A glass of milk would be great!!

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