For Lisa

Lisa, my dear, ask and you shall receive.

Double Chocolate Scones

2 c flour
1/2 c sugar
1/3 c dutch process cocoa
1 tbsp baking powder
1/2 tsp salt
1/3 c unsalted butter
1 beaten egg
1/2 c heavy cream
1 tsp vanilla
1 c bitter dark chocolate coarsely chopped
1/2 c chopped pecans, toasted (optional)

In a large bowl, mix flour, sugar, cocoa, baking powder and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the dry ingredients.

In a small bowl, mix egg, whipping cream, and vanilla. Add egg mixture to the flour mixture. Add chocolate and optional pecans. Using a fork, stir just until moistened.

Turn out onto a lightly floured counter. Gently knead by folding and pressing dough 10-12 times or until nearly smooth. Handle dough as little as possible to keep it light. Divide into two pieces. Lightly press or roll each half into a 4 1/2 inch round. Cut each round into 6 wedges. Place wedges onto a parchment lined or ungreased baking sheet. If you like, brush scones with extra whipping cream and sprinkle with coarse sugar.

Bake in a 400 degree oven for 12-14 minutes or until bottoms are lightly browned. Remove from sheet and cool on wire rack for 5 minutes. Serve warm.

312 calories per scone, 15 g fat, 39 g carbs and 5 g protein when made with heavy cream.

I have also made this with soy milk for people with dietary restrictions and unlike a lot of scones, these work well with the substitution.