Triple Chocolate Cream Scones

Before last week, I had never made scones before. In fact, I'm not even sure I'd even eaten a scone. In my mind, scones were a dry, stale pastry that people with no imagination ate along side their latte at Starbucks. Now don't ask me where that mental image came from, I haven't the slightest clue. But either way: scones! Light, fluffy, rich, delicious scones. And if that weren't enough, I threw in three types of chocolate as well.

Now this, is how you eat chocolate for breakfast. In scones. Even easier to fool yourself than eating a muffin for breakfast. Now to avoid that cliched super dry, stale scone taste, you have to be careful not to overmix. You want to just barely combine all the ingredients until they come together, then stop mixing immediately.

Scones are traditionally triangular shaped, but you can really do them any shape you want - as long as the thickness remains the same. Using cutters would be cute - but any scraps would end up in the garbage since rerolling them would overwork the dough. This is why triangles are an easy choice, since there are no scraps remaining. 

Tip of the Day: You can always use chocolate chips instead of chopped chocolate, but I prefer the latter, sine it gives you a nice mix of big chunks, little slivers and a fine chocolate dust. 

Recipe: 

170g / 3/4 of a cup/1 1/2 sticks butter
370g / 2 2/3 cup flour
pinch salt
14g / 1 tablespoon baking powder
5g/ 2 teaspoons cinnamon
50g/ 1/4 cup sugar
30g (approx 3/5 of a large) egg
30g (approx 2) egg yolk
225g / 1 cup / 8 ounces heavy cream
50g (approx 2 ounces) each chopped white, milk and semisweet chocolate


Beat the butter, flour, salt,  baking powder, cinnamon and sugar together until the fat is evenly distributed.
In a separate bowl, mix the eggs, egg yolks and cream together. Add the liquids to the mixture and mix until just barely combined, being careful not to overmix. Add in the chocolate and just stir to combine. 
Shape the dough in to a flat rectangle, about 3/4" thick. refrigerate for 1 hour. Slice the rectangle in to equal-sized triangles.
Brush the scones with an egg wash then bake on 400 F for 15 to 20 minutes.
Best eaten same day; store in an airtight container for next-day usage.