3 1/4 cups all-purpose (plain) flour
1/2 cup granulated (white) sugar
1 Tablespoon + 1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups dark chocolate chips
1/2 cup chopped nuts, optional
2 cups cream (or use milk with some melted butter)
melted butter and additional sugar or grated chocolate for tops
Preheat oven to 375◦F. Line cookie sheets with parchment paper.
In a large bowl, combine all ingredients except cream and topping. Stir in cream. Knead for about two minutes, adding a small amount of additional flour if necessary, until a soft dough forms. Divide dough into three and roll each into a seven inch circle. Cut each into eight triangles. Arrange, an inch or two apart, on prepared cookies sheets. Spread with melted butter and sprinkle with sugar or grated chocolate. Bake for 15 to 20 minutes, until lightly golden.
These scones are sweeter and certainly chocolatier than most. They don't need butter or jam or anything, though they would be even better with some more chocolate spread on them! I used dark chocolate chips, and sprinkled the tops of mine with semi-sweet grated chocolate, because I had it on hand. These scones are very good, and more of a dessert scone than a breakfast scone. This makes twenty-four scones, but the recipe may easily be halved.
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