Bittersweet Chocolate Scones Yield: 12 Smallish Scones

Bittersweet Chocolate Scones
Yield: 12 smallish scones.

Ingredients:
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/3 cup granulated sugar, plus additional for sprinkling
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, diced
1 large egg plus one egg white for glazing
3/4 cup cream, chilled
1 teaspoon vanilla extract
4 ounces bittersweet chocolate, chopped

Method:

1.  Preheat oven to 400°F (200°C). Use parchment paper to line a standard baking sheet and set aside.

2.  In the bowl of a stand mixer with the paddle attachment, combine the flour, cocoa powder, sugar, baking powder and salt. On the machine's lowest setting, cut in the chilled butter until the mixture resembles course meal. The butter should be in small pieces approximately the size of peas. Alternatively, sift together the dry ingredients in a medium bowl, then cut in the chilled butter with two knives or a pastry cutter. As before, the blend should be rough, with uneven pieces of butter still visible.

3.  Lightly whisk together the whole egg, cream and vanilla. With the machine running still on low (or stir), pour the liquids slowly into the flour and butter mixture, stirring until just combined. Small bits of butter should still be visible, but almost all the flour should be incorporated. With the mixer still on low, stir in the chocolate. If proceeding by hand, use a wooden spoon or silicone spatula to fold and turn the flour mixture to incorporate the liquids, then stir in the chocolate. Do not overmix.

4.  Turn the dough out onto a lightly floured surface. Working quickly, gently knead the dough, folding and pressing gently until fairly smooth. Divide the dough into three, and shape each ball of dough into a 4" round about 3/4"-1" thick. Cut each round into four wedges, and place on the prepared baking sheet. Once finished, brush each scone with the egg white and sprinkle with extra granulated sugar.
Bake in preheated oven for about 15 minutes, or until the tops are matte and the cut sides look flaky and dry. When fully cooked, scones should feel light for their size and sound almost hollow when tapped underneath. Cool on a wire rack for at least 5 minutes. Best served warm.