Jimmy's Chocolate Scones

Ages ago I found a scone recipe that I have been wanting to try for ages, but could I find it online again? So have found this one instead, as I have a high tea planned in a couple of weeks, so am pre-baking and freezing so I don't have to do so much on the actual day.


The Recipe - Jimmy's Chocolate Scone's


For the scones
1 ¾ c unbleached all-purpose flour
¼ c plus 1 Tbs unsweetened Dutch-process cocoa
2 ¾ tsp baking powder
¼ tsp salt
6 Tbs cold unsalted butter, cut into chunks
1/3 cup granulated sugar
½ cup heavy cream
2 large eggs
2 tsp vanilla
1 cup mini semisweet chocolate chips

For the ganache
8 ounces semisweet chocolate, finely chopped (be sure to choose a good-quality chocolate that you’d enjoy eating on its own)
3/4 cup heavy cream

The Method

Preheat the oven to 200 degrees C. In a large mixing bowl, sift together the flour, cocoa, baking powder, and salt. Drop in the butter, and using a pastry blender or two knives, cut the butter chunks into the flour until they are reduced to pearl-sized nuggets. Stir in the granulated sugar. Set aside.

In a small bowl, whisk together the cream, eggs, and vanilla.

Pour the wet mixture over the dry ingredients, add the chocolate chips, and stir to form a dough. The dough will be firm but moist, and a bit sticky to the touch. Knead the dough lightly in the bowl about ten times—or, as Jimmy has found, if the dough is too sticky, don’t worry about kneading. It is better to undermix than to overmix.

Form the dough into a 7- to 7 ½-inch round disk on a lightly floured surface. Cut the dough into 6 wedges, and using a spatula, transfer the wedges to a baking sheet. Bake the scones for 17-18 minutes, or until set. Remove them to a rack to cool, and set the rack over a rimmed baking sheet.

To make the ganache, place the chopped chocolate in a medium bowl. Heat the heavy cream in a small saucepan until it is very hot and steamy (not boiling, but close), remove it from the heat, and pour it over the chocolate. Whisk until the mixture is smooth and the chocolate is thoroughly melted. Use a spoon to drizzle the ganache over the cooled scones, and serve. [You will have leftover ganache, which can be refrigerated or frozen; the scones also freeze well and are remarkably good cold.

This recipe was taken from http://orangette.blogspot.com/2005/06/9-am-sunday-chocolate-chocolate-and.html 

Unfortunately I forgot about the scones whilst tucking into some lunch and slightly over cooked the scones. So my first attempt was not as good as I had hoped, I'll try these again next week when I'm more focussed on the cooking instead of the eating!!