Dark Chocolate Mexican Scones
1 ¾ cups of all-purpose flour
1 tbsp baking powder
2 tbsp white sugar
1/3 cup cocoa powder
½ tbsp of salt
½ tsp Mexican cinnamon
¼ cup of shortening
1 Mexican chocolate tablilla or 1 cup of chocolate chips
2 eggs, beaten
½ cup of milk or cream
Sift flour, baking powder, sugar, cocoa and salt into a large bowl.
Cut in shortening with 2 knives or pastry blender, until mixture resembles coarse oatmeal. (See picture below for what a pastry blender looks like).
In a separate bowl, beat the 2 eggs, take a tablespoon of the eggs and set it aside in a small bowl.
Mix milk with the remainder of eggs.
Make a well in dry ingredients bowl (dig out/push some of the ingredients to the side) and add milk mixture.
Add chocolate chips and stir everything quickly with a fork. (Don’t mix for too long or the dough will be too tough).
Place dough on wax paper that’s lightly dusted with flour.
Knead gently 8-10 times. Cut dough in half and form into 2 balls.
Pat or gently roll each ball out to a ½ inch thick square.
Cut each square into 4-8 wedges (depending how big you want them)
Transfer wedges to a greased cookie pan. Brush wedges with the tablespoon of egg.
Bake 12-15 minutes at 450 F (for bigger scones 15 minutes, for small scones 12-13 minutes)
Let scones cool and then add melted chocolate.
Chef Martin Lopez