Can you say indulgent? Dark chocolate chunks, toasted nuts and salty-sweet bacon stud this cocoa-licious scone.

Source: Midwest Living

Gallery

Recipe Summary

prep:
15 mins
cool:
5 mins
bake:
12 mins
total:
32 mins
Servings:
12
Yield:
12 scones
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, stir together flour, brown sugar, cocoa powder, baking powder, baking soda and salt. Using a pastry blender or your fingertips, cut or rub in the cold butter until mixture resembles coarse crumbs. Make a well in the center of dry ingredients; set aside.

    Advertisement
  • In a small bowl, stir together eggs, the 1/2 cup whipping cream and the vanilla. Add egg mixture to flour mixture. Add chocolate pieces, hazelnuts and bacon. Using a fork, stir just until moistened.

  • Turn dough out onto a lightly floured surface. Gently knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. (Handle dough as little as possible to keep it light.) With a floured knife, cut dough in half. Lightly roll or pat each dough half into a 5 1/2-inch circle, about 1-inch thick. With a floured knife, cut each round into 6 wedges. Brush excess flour off tops of scones.

  • Place wedges 1 inch apart on a parchment-lined baking sheet or an ungreased baking sheet. If you like, brush scones with additional whipping cream and sprinkle with coarse sugar.

  • Bake in a 425°F oven for 12 to 14 minutes or until bottoms are lightly browned. Remove scones from baking sheet. Cool on a wire rack for 5 minutes. Serve warm.

Nutrition Facts

353 calories; fat 23g; cholesterol 73mg; saturated fat 11g; carbohydrates 33g; mono fat 7g; poly fat 1g; insoluble fiber 2g; sugars 13g; protein 8g; vitamin a 437.3IU; vitamin c 0.6mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.4mg; vitamin b6 0.1mg; folate 48.4mcg; vitamin b12 0.1mcg; sodium 498mg; potassium 190mg; calcium 90.9mg; iron 2.5mg.
Advertisement