This month, I was assigned Noelle’s blog – Opera Singer in the Kitchen. Hi Noelle!!! You can head over to check out some of her performance videos. She is mommy to the gorgeous little Julianne and is currently expecting her 2nd little bundle of joy. Oh and she blogs regularly. I’m in awe of her ability to do it all. I had the most wonderful time going through her blog this month and have made a nice little list of things I’d like to try. For this months reveal, I picked the Double Chocolate Scones. Things have been insane around here lately and I needed a chocolate fix. This seemed perfect. It was so simple to put together and in no time I was sitting back with some lovely warm scones.
I didn’t make any changes to the recipe except for swapping the heavy cream for yogurt, since I was out of cream and cut down on the amount of chocolate chips. The scones still turned out really well. As a personal preference, I think I will make these with Vanilla extract the next time and maybe add some toasted chopped hazelnuts to switch things up.
Double Chocolate Scones
1 3/4 cups all purpose flour
1/4 cup cocoa, unsweetened
1 tbsp baking powder
A pinch of salt
1/3 cup cold butter, cubed (I used salted and reduced the amount of salt)
1/2 cup sugar
1 large egg
1/2 cup yogurt, unflavored (The original recipe calls for cream)
1 tsp almond extract
1/2 cup bittersweet chocolate chips
Icing sugar for sprinkling, optional
Line and grease a cookie sheet with baking paper.
Preheat the oven to 180ºC.
Sift the flour, cocoa, salt, baking powder together to make sure they’ve mixed well.
Place these dry ingredients in a bowl and add the sugar. Stir to incorporate well.
Rub the cold butter into the dry ingredients till it reaches a crumb stage.
In a separate bowl, whisk the eggs, yogurt and the extract to blend them well.
Pour the wet ingredients over the dry ones, add the chocolate chips and stir with a wooden spoon to form the batter.
On a floured surface, roll out the dough to an 8″ disc and cut into 8 wedges or cut using a biscuit cutter. Place on the prepared cookie sheet and bake for 12-15 minutes.
Serve them warm or cool completely and store. Sprinkle with icing sugar (if using) when the are cool.
Do you wanna see what they look like on the inside? Absolutely yummmmm!!!