How Do You Make Chocolate Chunk Scones?
This variation on cream scones makes a decadent breakfast or teatime treat. This recipe contains no butter or shortening, which results in a deliberately dry and crumbly scone that demands to be eaten with tea or coffee. Makes 16 scones. Heat the oven to 425 degrees F. If using block semisweet chocolate (recommended), chop into 1/2-inch pieces, keeping each roughly the same size. Sift dry ingredients into a large bowl. Pour the cream in thirds into the bowl and stir it in. Add the chocolate just before the last addition of cream. Stir together just until combined. Don’t overmix. Flatten the dough into a round disk about 3/4 inch thick and cut it like a pizza into 16 triangles. Place the triangles on a nonstick or parchment-lined baking sheet. Brush the top of each one with some of the extra cream, and sprinkle with some coarse sugar. Bake for 15 to 20 minutes or until the tops are lightly golden. These are best when enjoyed warm.
