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
-powder
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

----------------------------------TOPPING----------------------------------
1 1/2 tb Granulated sugar

DIFFICULTY: *

PREPARATION: 15 to 20 minutes, plus baking and cooling times.

Preparation:
1.Preheat the oven to 400øF. 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
extract.

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.

http://www2.godiva.com/recipes/recipes/chocolatier/scones/mint.html
Posted to recipelu-digest by LSHW on Feb 20, 1998