Dark Chocolate Cream Scones

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

   Tip: Use a light touch to avoid incorporating air.

3. 3

   In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy.

   Tip: Be patient and let the mixture come to room temperature first.

4. 4

   Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Scrape down the sides of the bowl as needed.

5. 5

   Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until smooth and glossy.

6. 6

   Pour the melted chocolate into the dry ingredients and stir until just combined.

   Tip: Be careful not to overmix.

7. 7

   Pour in the heavy cream and stir until the dough comes together in a shaggy mass.

   Tip: Don't overmix.

8. 8

   Turn the dough out onto a floured surface and gently knead until the dough comes together.

9. 9

   Pat the dough into a circle that is about 2.5 cm thick.

10. 10

    Cut the dough into 6 equal pieces and place on the prepared baking sheet.

    Tip: Use a gentle touch to avoid crushing the scones.

11. 11

    Bake for 20-25 minutes, or until the scones are golden brown.

    Tip: Rotate the baking sheet halfway through baking.

12. 12

    Allow the scones to cool on a wire rack for 5 minutes before serving.

    Tip: Serve warm with a dollop of whipped cream or a drizzle of chocolate ganache.

13. 13

    To make the dark chocolate ganache, melt the dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.

    Tip: Stir until smooth and glossy.

14. 14

    Pour the melted chocolate into a small bowl and stir in 1-2 tablespoons of heavy cream until the desired consistency is reached.

    Tip: Drizzle over the cooled scones.