Professor Butter Beard’s Black and White Scones
32 Small Scones
Dry:
3 ¾ cups all-purpose flour
¾ cup dark cocoa
½ cup granulated sugar
2 Tbsp baking powder
1 ½ tsp Kosher salt
1 tsp ground cinnamon
½ tsp chili powder
12 Tbsp unsalted butter, well chilled
Wet:
2 cups heavy cream
¼ cup whole milk
1 Tbsp vanilla paste
Additions:
10 ounces (one bag) dark chocolate chips
Glaze:
2 cups confectioner’s sugar
¼ cup whole milk
1 tsp vanilla paste
1) Preheat your oven to 400 degrees and line two baking sheets with parchment paper.
2) In a large bowl, whisk together all the dry ingredients, removing as many clumps of cocoa as possible.
3) Using a box grater, grate the butter over the dry ingredients. Use a pastry cutter to evenly mix into the dry ingredients. (You could use your fingers, but the pastry cutter will keep the butter cold).
4) Make a well in the center and add the heavy cream, whole milk and vanilla paste. Fold together using a plastic bench scraper until the dough forms and no dry streaks remain. Fold in the chocolate chips and evenly blend.
5) On a lightly floured surface, roll/press the dough into a 10” square. Using a very sharp knife, cut the dough into 16 equal squares. Then cut each square on the diagonal forming 32 scones.
6) Place 16 on each prepared baking sheet. Bake one pan at a time on the center rack. Place the pan in the over and immediately lower the temperature to 375 degrees. Bake for 8 minutes, rotate the pan and bake for 4 more minutes (total of 12 minutes). Bring the oven back to 400 degrees before baking the second pan.
7) Let the scones cool for 10 minutes on the pan before removing them to a wire rack to cool completely. Whisk together the white glaze and drizzle over the cooled scones.
