Chocolate Cream Scones

Yammi.. what’s better then some delicious Cream Scones with aChocolate filling? I made these Cream Scones for the first time and couldn’t get enough! The recipe is adapted by the page “Fresh from the Oven

Chocolate Cream Scones

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2 cups all purpose flour
1/4 cup sugar, plus sugar for sprinkling
2 1/2 tsp baking powder
1/2 tsp salt
3 to 4 oz bittersweet or semisweet chocolate, coarsely chopped
1 1/4 cups heavy cream, cold
1 tbsp milk or cream for brushing the tops

Position a rack in the center of the oven and preheat to 425F. Line a baking sheet with parchment paper.

In a large bowl, whisk the flour, sugar, baking powder, and salt together thoroughly. Stir in the chopped chocolate. Make a well in the center and pour the cream into it. Use a rubber spatula to push the dry ingredients from the sides of the bowl into the well, cutting and turning the mixture just until the dry ingredients are almost entirely moistened and the dough looks rough and shaggy. Gather the dough into a lump and knead it gently against the sides of the bowl five or more times, pressing in the loose pieces, until the dough just holds together (it should not be smooth) and the sides of the bowl are fairly clean.

On a lightly floured surface, pat the dough into an 8.5 inch round about 3/4 inches thick.

Cut into 12 wedges. Place them at least 1 inch apart on the lined baking sheet. Brush the tops with cream or milk and sprinkle lightly with sugar.

Bake until the tops are golden brown, 12-15 minutes. Let cool on a rack, and serve warm or at room temperature.

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