Its sure been quite a while since I join baking event. The theme for this Bake Along #27 hosted by Lena, Joyce and Zoe is scones.
This is my first time. I hope I can find time to continue with this group fun. It is indeed very motivating to see so many interesting recipe churned out from this event.
It is a good way to force me to go through my mini library and identify an interesting recipe to share. Over the years, besides my fondant cake books, I have accumulated so many cook and bake books. There are so many that I only browsed and salivated on the pictures rather than actual trying out the recipe.
Thus today, I try out Brownie Scones as the author indicated that this is her favourite recipe in this book.
Guess I really need to pick up my baking habit for I realised that I now fumble. Yesterday's butter cake, it took me longer than usual to get ready. Today, I missed out the chocolate chip and lose thoughts while weighing the sugar, ended a little heavy handed. Luckily it wasn't unedibily (is there such a word) sweet.
Initially I was a little worried that I might have over mixed as I had a little trouble mixing in the melted chocolate (thicken). You see, scones are very sensitive, the more you handled the less flaky it becomes. Except that I should not have made it thinner, thankfully, all is well.
My family enjoyed it.
Source: Baking Unplugged
What you need:
112g unsweetened chocolate, chopped
150g plain flour
133g cake flour
138g castor sugar
24g cocoa powder
10g baking powder
1/4 + 1/8 tsp salt
1 large egg
63g + 2 tbsp heavy whipping cream
2 tsp molasses (i use honey)
1 tsp vanilla extract
100g cold unsalted butter
98g bitter sweet chocolate, finely chopped (I forgotten to add this)
sugar for sprinkling (I omitted)
Melt the unsweetened chocolate over a double boiler. Set aside.
Whisk together flour, sugar, cocoa powder, baking powder and salt.
Whisk egg, 63g heavy whipping cream, molasses and vanilla. Set aside.
With a pastry cuter, cut cold butter into flour till it becomes fine crumb.
Drizzle egg mixture into flour and follow by melted chocolate.
Add in bitter sweet chocolate.
Using a fork, slowly bring everything together. Do not over mixed.
With floured hands, gently edge them into the shape you prefers. Approx 1 1/2" high.
Using a knife, cut into squares or triangles. Place them at least 1" apart on the baking tray.
Brush with the 2 tbsp of heavy whipping cream and sprinkle sugar.
Bake for 14 - 16 mins or until the sides look just set.
Cool on rack till firm enough to handle.
Transfer to cooling rack.