Cocoa Mint Chip Scones
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Cocoa Mint Chip Scones
  Cocoa    Mint    Scones  
Last updated 6/12/2012 1:16:59 AM. Recipe ID 47128. Report a problem with this recipe.
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      Title: Cocoa mint chip scones
 Categories: None
      Yield: 6 Scones
  1 3/4 c  All-purpose flour
      1 c  Plus 1 tablespoon
           -unsweetened alkalized cocoa
  2 3/4 ts Baking powder
    1/4 ts Salt
      6 tb Cold unsalted butter; cut
           -into chunks
    1/3 c  Granulated sugar
    1/2 c  Heavy cream
      2 lg Eggs
      2 ts Vanilla extract
      1 c  Mint-flavored semisweet
           -chocolate chips

  1 1/2 tb Granulated sugar
  PREPARATION: 15 to 20 minutes, plus baking and cooling times.
  Preparation: 1.Preheat the oven to 400F. Set out two cookie sheets or
  rimmed baking sheets.
  2.Sift the flour, cocoa, baking powder and salt into a large mixing
  bowl. Drop in the chunks of butter and, using a pastry blender (or two
  round-bladed table knives), cut the chunks into the flour until they
  are reduced to nuggets the size of large pearls. Stir in the
  granulated sugar.
  3.In a small bowl, whisk together the heavy cream, eggs and vanilla
  4.Pour the whisked mixture over the dry ingredients, add the chips
  and stir to form a dough. The dough will be firm but moist, and
  slightly sticky to the touch.
  5.Knead the dough lightly in the bowl about 10 times.
  6.Form the dough into a 7 to 7 1/2 inch round disc on a lightly
  floured work surface. Cut the round into 6 pie-shaped wedges.
  Transfer the scones to the baking sheet with a small metal spatula.
  Sprinkle the tops with the granulated sugar.
  7.Bake the scones for 17 to 18 minutes, or until set. Cool the scones
  on the baking sheet for a minute, then remove them to a cooling rack.
  Serve warm, or cool thoroughly, store in an airtight container and
  reheat at another time.

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Recipe ID 47128 (Apr 03, 2005)

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