In my head, which frequently makes up its own rules, Memorial Day weekend is the beginning of summer. No one really waits to declare the change of season until June 21st, do they?Read More
I really get into Valentine’s day. Starting January 14th my living space is adorned with as many paper hearts I can cut. I can’t say why I love it, I just do. Baking heart shaped cookies and giving the young humans in my life boxes of jelly beans wrapped in pink paper and bakers twine…it makes me happy.
If you’re not already embracing the wonderment of this February holiday, get into it. I made you scones. They sound fancy, they taste fancy, and they’re heart-shaped. Make them and give them to someone you love, or show yourself some lovin and eat them yourself.
Let’s get started. We begin with 3 1/2 cups flour, 1 1/2 tablespoons of baking powder, 1 teaspoon kosher salt, 1/2 cup sugar, 1/4 cup cocoa powder. Whisk the ingredients together to thoroughly combine.
Fold in 2 cups of heavy cream and 1/2 cup of chopped dark chocolate, forming a rough dough. Cover with plastic wrap and chill for 1 hour.
When the dough has chilled, roll it out to about 3/4 inch thick. Cut dough into hearts.
Lay the scones out on a baking sheet lined with parchment.
Brush the tops of the scones with heavy cream. Bake for about 30 minutes at 350 degrees.
When the scones are cool, serve with raspberry jam. Happy Valentine’s Day! Spread some chocolate covered lovin’.
recipe adapted from Culinary Institute of America’s Baking at Home
makes 16 scones
- 3 1/2 cups all purpose flour
- 1 1/2 tablespoons baking powder
- 1/2 cup sugar
- 1 teaspoon kosher salt
- 1/4 cup cocoa powder
- 1/2 cup dark chocolate (roughly chopped)
- 2 cups heavy cream, plus extra for brushing
- raspberry jam (optional)
In a medium bowl combine flour, baking powder, salt, sugar, and cocoa powder; whisk to thoroughly combine. Fold in cream and dark chocolate to form rough dough. Cover with plastic wrap and chill for 1 hour. Roll out chilled dough to 3/4 inch thick. Cut dough into shapes and lay out on a baking sheet lined with parchment. Brush tops of scones with heavy cream and bake at 350 degrees for 20 minutes. Let cool and serve with jam. Enjoy!