Adapted from the original on Molly Wizenberg’s Orangette – that was just too rich for me.
For the scones:
3 cups unbleached all-purpose flour
1 TBLS baking powder
1/2 tsp salt
8 TBLS unsalted butter (1 stick), sliced
1/2 cup unsweetened natural cocoa
1/2 cup granulated sugar
1/2 cup heavy cream
2 large eggs
2 tsp vanilla
! tsp almond extract
1 cup mini semisweet chocolate chips
For the glaze:
8 ounces semisweet or bittersweet chocolate, finely chopped
3/4 cup heavy cream
Preheat the oven to 375 degrees Fahrenheit. Mix the flour, salt and baking powder, and cut in the butter using a pastry blender or two knives or the food processor. If you used the food processor, empty the mixture into the large bowl, OR if you’ve already got the mixture in a bowl, simply stir in the granulated sugar and cocoa. Whisk together the cream, eggs, and extracts. Add the chocolate chip, make a well in the center of the dry ingredients and pour in the wet. Stir with a fork to form a dough. Knead the dough lightly in the bowl about ten times, until it hangs together. The dough will be firm but moist, and a bit sticky to the touch – you might need to add a little extra cream or milk, if it’s too dry. Dump it out on a lightly floured surface, and divide it in half. Flatten each half into a disk and cut each disk into 6 wedges. Arrange the wedges on a parchment lined baking sheet, and bake for about 17 – 20 minutes, until firm and risen. Place the baking tray to a rack to cool.
To make the glaze, place the chopped chocolate in a medium metal bowl. Heat the heavy cream in a small saucepan until it is very hot – not boiling, but almost. Remove the pan from the burner, turn it off, set the metal bowl on the warm but turned off burner. Pour the cream over the chocolate, and let it sit for a few minutes. Whisk until the glaze is smooth and the chocolate is thoroughly melted. Drizzle the glaze over the cooled scones, give them a little time to set, and serve.
Yield: 12 smallish scones