Friday, April 21, 2017

Minty Cocoa Scone RECIPE

by Angie Ouellette-Tower for photo DSCF8721_zpsqmvbhco5.jpg
Minty Cocoa Scones

Scones usually go hand in hand with afternoon tea.  Well, I decided to create a scone recipe that is meant to partner with coffee.

by Angie Ouellette-Tower for photo DSCF8710_zpsaxeyyrcj.jpg
Printable Recipe

1/3 cup butter
1 1/4 cups flour
1/2 cup mint chips
1 egg
3 teaspoon baking powder
1/4 cup sugar
1/4 cup cream (I used half & half but whipping cream will work also)
1/4 cup cocoa powder
1/2 teaspoon salt
extra granulated sugar for sprinkling on top

In a large mixing bowl, combine the flour, sugar (1/4 cup), cocoa, baking powder and salt - stir until combined.  Cut the butter into the flour mixture until it is crumbly.  In a small bowl lightly whisk the egg and cream together.  Add the egg/cream to the dry ingredients and stir (the dough should resemble the top left picture below).  Form the dough into a ball with your hands and add the mint chips - gently knead/work the chips into the dough with your hands.  Roll the dough into a cylindrical shape & cut into 5 equal puck chunks (see picture bottom left in the collage below).  Form each dough chunk into a square & roll it to about 3/4 inch thickness on a lightly floured surface (repeat for all 5 chunks).  Cut each rolled square dough chunk diagonally to make a triangle shape (see bottom right picture below) (this will make a total of 10 scones).

by Angie Ouellette-Tower for photo DSCF8711_zpsamcbiwrj.jpg by Angie Ouellette-Tower for photo DSCF8712_zpsnbhvdnht.jpg
by Angie Ouellette-Tower for photo DSCF8713_zpsjapmcjqk.jpg by Angie Ouellette-Tower for photo DSCF8714_zpswzuib1nz.jpg

Place on a parchment lined cookie sheet and sprinkle each scone with extra sugar (see picture below).

by Angie Ouellette-Tower for photo DSCF8715_zpsfyp72yqg.jpg
Bake in a preheated 400 degree oven for 10 to 12 minutes (or until desired doneness is achieved) - Be careful NOT to bake too long - then they will be too dry.

by Angie Ouellette-Tower for photo DSCF8717_zpsrwt3dmif.jpg
Remove from the oven and cool on a drying rack.  You can see by the picture below that they are perfect inside - not too dry and not mushy either.

by Angie Ouellette-Tower for photo 2017-04-09_zpsidvi3i56.jpg
Serve and eat either plain or dipped in your favorite coffee or hot chocolate ENJOY!!

by Angie Ouellette-Tower for photo DSCF8722_zpsflnhqvgi.jpg
Copyright, Permissions &Disclaimer
by Angie Ouellette-Tower for photo Day_zpsb50f87c9.jpg

Linked to:
Pretty Pintastic Party
Happiness is Homemade
No Rules Weekend Blog Party
Friday Feature Linky Party
You're the STAR
LouLou Girls
Tuesdays with a Twist
Turn It Up Tuesday
Wonderful Wednesday Blog Hop
Homemade & Handcrafted
Thursday Favorite Things

Recently on "Essential Oil Saturdays"
We learned how essential oils are extracted from flowers/leaves/roots.
Click HERE to read.
Essential Oil Saturdays
Click HERE to view more about Essential Oils

No comments:

Post a Comment

Please feel free to leave comments or questions (no question is ever stupid) - They will show up on the blog once I have read through them.
Thank You.

Related Posts Plugin for WordPress, Blogger...