For breakfast or dessert, these brownielike sugar-crusted scones are addicting.

Recipe by Oxmoor House May 2001

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Recipe Summary

Yield:
8 scones
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients; cut butter into dry ingredients with a pastry blender until crumbly. Gradually add 1 cup whipping cream, melted chocolate, and vanilla, stirring with a fork just until dry ingredients are moistened. Knead dough in bowl 3 or 4 times to incorporate any flour or cocoa in bottom of bowl.

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  • Pat dough into an 8" circle on a parchment-paper lined or lightly greased baking sheet. Cut into 8 wedges, using a sharp knife. (Do not separate wedges.) Brush with 1 tablespoon whipping cream, and sprinkle with turbinado sugar.

  • Bake at 425° for 19 to 20 minutes. (Center will be soft; do not overbake.) Serve warm.

Source

Christmas with Southern Living 2001

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