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Dark Chocolate Mexican Scones

8-12 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.

Happy Baking!

Chef Martin Lopez


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