Makes 8 scones.
2 cups flour
1/2 cup granulated sugar
1/3 cup Dutch processed or dark cocoa powder (unsweetened)
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup cold butter, cut into small pieces
1 egg, slightly beaten
1/2 cup milk or cream
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans, toasted*
Preheat the oven to 400 degrees F.
In a large bowl, stir together the flour, sugar, cocoa powder, baking powder, and salt.
Using a food processor or pastry cutter, cut in the butter until the mixture resembles a coarse crumble.
In a small bowl, whisk together the egg, milk or cream, and vanilla.
Add the egg mixture to the flour mixture, stirring until a dough forms.
Knead in the chocolate chips and pecans.
There are 2 ways to do the next step:
1. Transfer the dough to a lightly floured surface and pat into and 8 inch round about 1 inch thick.
Cut the round into 8 wedges.
Place the wedges 1 inch apart on an ungreased baking sheet.
2. Divide the dough between the 8 sections of a scone pan. (Maple Oat Scones)
Bake for 12-14 minutes.
*To toast the chopped nuts, place them in a pan just large enough to hold them and toast in a 350 degree oven for 2 minutes or until they smell so yummy that you want to eat them all.