Black Forest Scones
Yield: 18-24 Scones
1 Stick Unsalted Butter
2 Cups All Purpose Flour
1 Tablespoon Baking Powder
1 1/2 Teaspoon Espresso Sea Salt
1 Tablespoon Espresso Powder
1/2 Teaspoon Ground Tellicherry Peppercorns
6 Oz. Dark Chocolate Chips or Melting Wafers
1 Egg Yoke
1 Cup + 2 Tablespoons Heavy Cream
1 Cup Dried Cranberries
2-3 Tablespoons Dark Cocoa Sugar or Powdered Sugar
When it comes to scones, this is the ultimate! Seasoned beautifully with Espresso Sea Salt, Pink Peppercorns, and our own Sweet Shoppe Seasoning, your guests will surely ask for these over and over again. While the smaller version makes a great 'little bite' with coffee or at the end of a meal, we like to serve the larger version over the holidays with a dollop French Vanilla ice cream and a little fresh cranberry sauce on the side. We also make these all year round with fresh raspberries or dried cherries. One important note: Don't be tempted to skimp on the seasonings here. They are what make these scones "sing." They make them memorable. As far as we're concerned, making these scones without the seasonings just isn't worth the trip, no matter how easy they are!
Melt chocolate and set aside to cool completely. Once cool, blend with 1 cup cream, mix well, and refrigerate until ready to use. (It's important that the chocolate mixture is cooled completely, or else the butter will melt when the mixture is blended into the dough). Cut butter into small cubes and place in refrigerator to keep chilled before using.
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
Place the flour, baking powder, Espresso Sea Salt, pepper, and Sweet Shoppe seasoning in bowl of food processor. Pulse 3-4 times to blend completely. Add chilled butter to the bowl and pulse mixture until butter takes on the consistency of gravel or peas. Transfer mixture to a medium mixing bowl.
Make a well in the middle and add the egg yolk and chilled chocolate/cream mixture. Use a wooden spoon to stir mixture until well combined.
Move dough to a lightly floured surface and knead gently 6-8 times, folding in half each time. Pat dough into 9" rectangle, wrap in plastic, and place in refrigerator for 15-20 minutes. Remove dough from refrigerator and cut into 9-12 squares. Cut each square diagonally to create 18-24 wedges. Place wedges ½ apart on baking sheet. Brush 2 tablespoons cream and sprinkle with Dark Cocoa Sugar. If you're using confectioner's sugar, wait to sprinkle that on top until the scones are done baking and have cooled slightly.
Place on center rack in oven and bake for 18-20 minutes for large scones; 13-15 minutes for small. Remove from oven, place on a baking rack and cool.
Note: this dough for scones freezes well. Complete recipe to the point of baking; wrap tightly in plastic wrap and freeze. When ready to use, take scones from freezer and allow to defrost for 5-10 minutes. Place on baking sheet and bake for 20-23 minutes for the larger ones, or 16-18 minutes for the smaller.