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!!

Scones Glorious Scones

So with my other half getting up at 5:30 this week its meant I've been waking up pretty early normally around 5am as I never just wake up with alarm, always before, and of course can never get back to sleep. I try my hardest to calm my mind, but all I can think of this morning is scones. Whats the point fighting the beast?

So I drag myself out of bed and make up a batch of scones using my no-fail recipe, after all whats better that fresh scones with cream and jam for brekkie.

The Recipe
450g Self raising flour
80g butter, cubed
1 tbsp caster sugar
250ml Milk
extra sugar for topping the scones

The Method
1. Sift the flour into a bowl and rub in the butter, try and get as much air into the flour by lifting your hands high above the bowl. The mixture should resemble fine breadcrumbs.
2. Add the milk all at once and using a knife make a cutting motion to mix the milk with the flour mixture.
3. When the mixture starts to come together tip it out onto a floured surface and knead 4-5 times. Use a rolling pin to roll out the mixture until it is about 2cm in height. Use a 5cm cutter to cut out the scones.
4. Paint the scones with milk and sprinkle with a little sugar, this will give the scones a sugary crispy topping
5. Place on a greased baking sheet and cook in a pre-heated over at 230 degrees for 10-15 minutes.
6. Remove from the oven and place on a cooling rack.
n.b. if you want a soft scone, cover with a clean tea-towl once they are out of the oven.
I took the scones to work with me - that way I don't too many of them.