SAN VALENTINO SCONES

Directions:

Preheat an oven to 375°F. Line a baking sheet with parchment paper. 

To make the dough by hand, in a bowl, stir together the flour, cocoa powder, granulated sugar, baking powder, and salt. Using a pastry blender or 2 knives, cut in the butter until the mixture forms large, coarse crumbs the size of peas. Stir in the chocolate chips. Pour the cream and eggs over the flour mixture and stir with a fork or rubber spatula just until the dry ingredients are moistened. 

To make the dough with a food processor, combine the flour, cocoa powder, granulated sugar, baking powder, salt in the processor and pulse 2 or 3 times to mix. Add the butter and pulse 7 or 8 times, just until the mixture forms large, coarse crumbs the size of peas. Scatter the chocolate chips over the dough. Pour in the cream and add the eggs, pulse just until moistened. 

Turn the dough out onto a lightly floured work surface and press gently until the dough clings together in a ball. Pat out into a round about 1/2 inch thick and 7 inches in diameter. Cut the round into 8 wedges, or use a 3-inch biscuit cutter to cut out rounds. Place 1 inch apart on the parchment lined baking sheet. Refrigerate 30 minutes before baking.

 Brush the dough with the cream and sprinkle evenly with the raw sugar. 

Bake until the scones have risen and cooked through about 20 – 25 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature. Store in an airtight container at room temperature for up to 2 days. Makes 8 scones. 

For white chocolate drizzle. Place 1 cup white chocolate chips in a microwavable bowl. Microwave in 30 second increments, stirring in between until chocolate is smooth and melted. Place melted chocolate in a quart size freezer zip lock bag. Cut the tip and you have made a piping bag, you can decorate your scone.