Description
I offer English chocolate scones. These mega chocolate muffin is so delicious that it is not possible to stop! Prepared very quickly and easily, and disappear from the table even faster!
Ingredients
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Flour
210 g
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Cocoa powder
26 g
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Sugar
100 g
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Leavening agent
2.5 tsp
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Cinnamon
0.5 tsp
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Salt
0.5 tsp
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Butter
115 g
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Cream
135 ml
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Chicken egg
1 piece
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Vanilla essence
1.5 tsp
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Dark chocolate
150 g
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Powdered sugar
120 g
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Instant coffee
1 tsp
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Water
30 ml
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Dark chocolate
50 g
Cooking
Preheat the oven to 200 degrees. Lay a large baking sheet with parchment paper or silicone baking Mat. Put aside. In a large bowl, mix the flour, cocoa, sugar, baking powder, cinnamon and salt.
Grate frozen butter into flour, grind it with your fingers until the mixture resembles coarse crumbs. Put aside. This process I trusted blender, so the oil just cut cubes.
This kind of mixture in the end it should be.
In a small bowl, whisk the cream, egg and vanilla (almond) essence.
Pour the mixture into the flour and stir with a rubber spatula. If necessary, add heavy cream, 1 teaspoon at a time until the dough comes together.
Chocolate coarsely chopped. I have a dark bitter chocolate with whole hazelnuts.
Gently stir in the chopped chocolate dough.
Roll the dough into a ball on a lightly floured surface and transfer the dough on the prepared baking sheet. Gently form a disc with a diameter of 20 cm.
Cut into 8 equal pieces with a sharp knife.
Separate the scones from each other and place them on a baking sheet with a little space between each one. Bake for 20-25 minutes or until tender, checking with a toothpick (a toothpick inserted should remain almost dry, given the presence in the test pieces of chocolate). While scones are baked to prepare the frosting. To brew coffee in any way or use rastvorimy. Cool. Whisk powdered sugar, vanilla and coffee together until smooth homogeneous mass.
Remove the buns from the oven and allow to cool for a few minutes. Pour glaze. Melt 50 grams of chocolate in the microwave for 15 seconds. Decorate buns to taste.
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