This is a variation of my basic scone recipe, made as a special order for a chocoholic eBay customer. There's dark unsweetened cocoa powder in the dough (with a hint of coffee, to intensify the flavor) ~ Melted dark chocolate or Chocolate Ganache drizzled on top. (I send samples along with the orders for eBay customers, so I cut 1 of the scones in half to make 2 samples for different customers. That's why there are 2 skinny ones in center of pan.)
DARK CHOCOLATE SCONES with CHOCOLATE DRIZZLE
1-3/4 cups flour (plus more for work surface)................2-1/2 tsp baking powder
2-1/2 TB sugar (or regular white SPLENDA, not baking blend. If using Splenda, add 1/2 tsp. baking soda)
1/4 tsp salt.................................................................1/4 cup dark unsweetened cocoa powder
6 TB unsalted butter, cold and cut into piece........1 tsp. instant coffee powder
1 large egg.................................................................Sugar or sparkling sugar (or Splenda)
5 TB heavy cream (plus more for brushing on top)
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CHOCOLATE DRIZZLE:
about 4 oz. dark chocolate (bar, squares or chips) ~ can just melt in microwave about 45-60 seconds, then whisk well. *** If you want GANACHE: whisk in about 1/4 to 1/2 cup half-&-half to the melted chocolate. It will probably "seize up", so you can stick it back into the microwave for about 30-45 more seconds, until it smooths out when you whisk it. (Keep extra in a covered glass bowl in refrigerator to reheat another time.)
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Preheat oven to 425 ~ line a baking sheet with parchment paper.
Put flour, baking powder, sugar (Splenda), cocoa powder, instant coffee and salt into bowl of food processor; add butter pieces and pulse 3-6 times or until mixture resembles coarse meal. ~
In small bowl, combine egg with cream & lightly beat ~ Add to food processor with meal mixture and pulse a few times until it comes together. (it should clump together in the center of the mixing container). If mixture seems dry, add a splash more cream, but it shouldn’t be too sticky. ~
Transfer to lightly floured work surface. Shape dough into 8” circle, about 1” thick. Using sharp knife, cut into 8 equal wedges. Place scones on baking sheet ~ lightly brush tops with heavy cream (can sprinkle with extra sugar/Splenda too, if desired). Bake until golden brown (about 10-14 minutes). Let cool slightly on baking sheets; remove to wire rack to cool completely. Drizzle with chocolate.
These are fantastic fresh from the oven, but you can reheat them for about 15-20 seconds in the microwave to get that "fresh baked" flavor for several days.
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TIP: Instead of using flour to pat out the dough, I'm going to use cocoa powder next time, so the scones don't have a white sheen to them.