Hi Laura
thanks, and I know what it is to be busy, so glad we are on another list
together,
syl
~To get something you never had, you have to do something you never did.
-Sugar
----- Original Message -----
From: Lora Leggett
To: recipesandmore@googlegroups.com
Sent: Wednesday, April 21, 2010 4:12 PM
Subject: Re: [RecipesAndMore] Chocolate Chocolate Chip Scones
Hi Syl,
Good to see you over here too! I really should be posting more but have
gotten a little behind with things. I have too many things going but it sure
is fun.
Lora
----- Original Message -----
From: Sugar
To: recipesandmore@googlegroups.com
Sent: Tuesday, April 20, 2010 11:54 AM
Subject: Re: [RecipesAndMore] Chocolate Chocolate Chip Scones
Thanks Steve
So glad I am back, and so happy I was accepted again.
thanks for having me
sugar
~To get something you never had, you have to do something you never did.
-Sugar
----- Original Message -----
From: steve doyle
To: recipesandmore@googlegroups.com
Sent: Tuesday, April 20, 2010 4:16 AM
Subject: Re: [RecipesAndMore] Chocolate Chocolate Chip Scones
Nice Recipes, Hugs
----- Original Message -----
From: Sugar
To: breakfast-n-bru...@yahoogroups.com
Sent: Tuesday, April 20, 2010 5:04 AM
Subject: [RecipesAndMore] Chocolate Chocolate Chip Scones
Chocolate Chocolate Chip Scones
1 3/4 cups flour
1/3 cup cocoa powder
2 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into chunks
1/2 cup powdered sugar
1/2 cup heavy cream
2 large eggs
2 teaspoons vanilla extract
3 (1.5-ounce) bars dark chocolate, cut into 1/4 -inch pieces
Coarse sugar
In bowl of a food processor, combine flour, cocoa powder, baking
powder and salt. Pulse until well blended. Add butter chunks and
process for a few seconds, just until butter is size of peas.
Transfer mixture to large bowl and stir in powdered sugar.
In a small bowl, whisk together heavy cream, eggs and vanilla
extract. Pour cream mixture over dry ingredients. Add chopped
chocolate and stir to form dough. Knead dough lightly in bowl about
10 times. Transfer dough onto lightly floured work surface and shape
into 8-inch round disc. Transfer round to plate, cover with plastic
wrap and chill for 30 minutes.
Preheat oven to 375 degrees. Remove dough from refrigerator and cut
round into 8 wedges. Transfer scones to ungreased baking sheet and
sprinkle tops with coarse sugar. Bake for 22 to 25 minutes or until
set. Transfer to wire rack and cool completely. Or serve slightly
warm. Makes 8.
~To get something you never had, you have to do something you never did.
-Sugar
--
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
--
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
--
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
--
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
--
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
