Yield: Yields 8 large scones.
The better the chocolate, the better the scones will taste.
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I've made these lots of times and have tweeked the recipe. I find it works better and faster to grate the cold butter into the dry ingredients. I use one full egg and one egg yolk and the 3/4 c of cream for the wet ingredients - seems to make a moister, higher, less dense scone. I often reserve a tablespoon of the wet ingredients fro the eggwash rather than using another egg.
I often measure out the dry ingredients and grate the butter in the night before and then just mix in the wet ingredients the morning of - takes less than 5 minutes to make. I find baking at 375 instead of 400 makes for a less browned scone.
I love this recipe and have been using it since it was published a few years ago. Rich, yummy and decadent.
Very flavorful, very chocolatey scone. Closer to a snack like a cookie than a brunch item, still worth every calorie.
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