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These whole wheat scones with chocolate glaze are inspired by chocolate-covered McVities Digestives Cookies.
- Yield:makes 12 scones
- Active time: 40 minutes
- Total time:1 hour
- For Scones
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 1/2 tablespoons sugar
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 12 tablespoons (1 1/2 sticks) cold, unsalted butter
- 3 eggs
- 1/2 cup heavy cream
- 1 tablespoon honey
- For Chocolate Glaze:
- 7 ounces dark chocolate
- 1/8 cup heavy cream
- 3 tablespoons unsalted butter
Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a small bowl, lightly beat together eggs and heavy cream. Set aside.
In a large bowl, mix together flour, whole wheat flour, sugar, salt, and baking powder. Dice cold butter into 1/4 inch pieces. Use an electric beater or a pastry cutter to mix butter into flour mixture until butter is incorporated and roughly the size of peas.
Beat in egg mixture. Beat in honey. Turn dough out onto a floured work surface. Roll dough out into 1/2-inch thickness. Use a 3-inch biscuit cutter to cut out scones. Place on baking sheet and bake until puffed and golden brown, about 20 minutes. While scones are cooling, make glaze.
Make Chocolate Glaze: Melt butter and chocolate in a small saucepan over medium heat, stirring occasionally. Stir in heavy cream. While glaze is still warm, spread over scones.