I have been taking way too many pictures recently. It always seems like a good idea at the time. Better safe than sorry, you know, but then I end up having way too many to choose from and having the hardest time deciciding. It’s a problem.
It’s just that I am loving finally getting to spend quality time with my new camera. I am not a natural photographer you guys. It has taken me a long time to get this far and I obviously need a lot longer but I at least feel like I am getting a little better at it….maybe.
Today I am posting one of my favorite new recipes. You seriously have to try it unless you are a scone hater. I mean, is it just me or are scones notorious for being dry and bland? The people who think that have obviously never had a good scone.
My family loves scones but I usually just do basic. This time we needed a serious chocolate fix so went for triple chocolate and the results pretty much speak for themselves.
These scones were a hit. We all agreed that they somehow taste exactly like chocolate poptarts, but better. Not sure how that happened but I am just gonna go with it. They’re like chocolate chip filled chocolate poptarts which basically eqauls perfection in my book.
I love how easy it is to make scones with a food processor. It does feel a little bit like cheating but it saves so much time and frustration. I think I use my food processor everyday. I pretty much love that thing.
If you have either sworn off scones bacause of too many nasty dry ones or have just never really tried them then you must. Really, because these will change your entire opinion about the scone world.
- 1 cup (2 sticks) ice cold butter
- 3 2/3 cups flour
- 1 cup cocoa powder
- 1 teaspoon salt
- 1 teaspoon soda
- 2 1/2 teaspoons baking powder
- 1 1/2 cups sugar
- 1 cup sour cream
- 1 egg
- 1 cup semi-sweet dark chocolate chunks or chips
- 2 tablespoons cocoa powder
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- Pre-heat oven to 375 degrees F (190 C).
- Cut butter into cubes and place in food processor with dry ingredients. Pulse a few times until mixture is crumbly. Add vanilla, egg, and sour cream and pulse a few more times until a dough forms.Add chocolate chunks and pulse just to mix them in.
- Dump dough onto a lightly floured surface and divide into 3 balls. Flatten each ball into a disk and place on greased or parchment lined baking tray.cut into 6 or 8 triangles and spread each section about 1 inch apart.
- Bake for 15 - 20 minutes until edges are golden. Remove from oven and cool completely
- For Icing, whisk all ingredients together in a medium bowl until smooth. Drizzle over scones when cooled and allow to dry before serving.