Chocolate Cream Scones



2 cups all-purpose unbleached flour

1/4 cup granulated sugar

21/2 teaspoons baking powder

1/2 teaspoon salt

4 ounces semi-sweet chocolate, coarsely chopped

11/4 cups heavy cream

11/2 teaspoons Rain’s Choice pure Vanilla Extract

1 tablespoon cream

1 tablespoon Rain’s Choice Vanilla Sugar


Preheat oven to 425 degrees conventional oven or 375 convection oven.

Take an 8″ cake pan and generously dust it with flour.

In a medium -size bowl, sift together flour, sugar, baking powder, and salt.

Stir in the chopped chocolate.

Make a well in the center of the dry ingredients and pour in the whipping cream and vanilla. Stir the mixture with a large spatula, pressing down the dough along the sides of the bowl to moisten all of the dry ingredients. The dough will look a little shaggy.

Place the dough into the floured 8:” pan and press the dought into the pan with your fingertips. Work quickly as you don’t want the dough to become warm.

Invert the disk of dough onto a lightly floured counter-top and brush off excess flour with a dry pastry brush.

Slice the dough into 12 wedges and place scones onto a parchment-lined baking pan.

Brush with the remaining 1 tablespoon cream and sprinkle with vanilla sugar.

Bake for 12-15 minutes in a conventional or 1-10 minutes in a convection oven or until tops a light golden hue.

Serve warm.


from Alice Medrich, Bittersweet