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Cook the Book: Valentine's Breakfast Scones
The first of our Cook the Book recipes this week is for a simple breakfast Valentine that you could bake up for your sweetheart the morning of Valentine's day or for tea later that afternoon. They require a 2 1/2-inch heart-shape cookie cutter, so dig yours out of the drawer or go grab one at the kitchen-supply store if you don't already have one.
Cook the Book: Valentine's Breakfast Scones
About This Recipe
| Yield: | ten 2 3/4-inch scones |
Ingredients
- 1 1/2 cups all-purpose flour
- 2/3 cup sugar
- 1 tablespoon baking powder if using Dutch-process cocoa (or a scant 1 teaspoon baking soda if using natural cocoa
- 1/4 teaspoon salt
- 10 tablespoons (1 1/4 sticks) melted unsalted butter, hot
- 1/4 cup plus 2 tablespoons unsweetened cocoa powder, Dutch process or natural
- 1 egg, cold
- 1/4 cup plus 2 tablespoons cold milk
- Barely sweetened whipped cream, for serving (optional)
- Jam, for serving (optional)
- Berries, for serving (optional)
Equipment
Procedures
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1
Position a rack in oven center. Preheat oven to 400°F.
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2
In a medium bowl, mix the flour, sugar, baking powder or soda, and salt.
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3
In a separate bowl, mix the hot butter and cocoa until smooth. Stir in the egg and milk. Pour wet mixture over dry ingredients; fold gently with rubber spatula, scraping down sides of bowl as you go along, just until all of flour mixture is moistened. Note: Do not try to make smooth dough.
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4
Place dough on a sheet of waxed paper; pat into 10-by-5-inch rectangle (assuming cutter is 2 1/2 inches). Chill dough about 15 minutes to firm slightly.
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5
Cut out 8 hearts. Use dough scraps to make 2 more hearts. Transfer hearts to bakin sheet; bake until tops are dry and cracked and bottoms have begun to take on color—about 12 minutes.
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6
Serve warm or at room temperature plain, dusted with powdered sugar, or with barely sweetened cream or crème fraîche with jam or fresh berries.
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