Welcome to Friday Feast in Mary's Tavern!
Can you believe we're at the end of July?! Absolutely shocking! Chocolate is on the menu, and I'm sharing a favorite scone recipe. I made a batch last weekend and served them warm with a dollop of whipped cream and nectarine slices. Perfect for a lazy Sunday morning.
As I mentioned on Medieval Monday, the Tavern will be closed all next week. Celebrating my knight's birthday and taking a much needed break to spend time with him. Lots of fun things are planned. I can hardly wait!
Until then, may your days and evenings be filled with joy and love.
Chocolate Chip Scones
2 ¼ cups all-purpose flour
¼ cup unsweetened cocoa powder
½ cup sugar
4 teaspoons baking soda
¼ teaspoon salt
½ cup (one stick) chilled unsalted butter
1 cup semisweet chocolate chips (I use 80% or higher)
¾ cup heavy whipping cream
¼ cup milk
Preheat oven to 375 degrees. Line a baking sheet pan with parchment paper
In a large bowl, whisk flour, cocoa, sugar, baking soda, and salt.
Cut the butter into the mix and using a pastry cutter (or your fingers) blend mixture until this resembles a coarse pea-like mixture.
Stir in chocolate chips.
Add cream and milk, stirring until a loose dough forms
Turn dough out onto a lightly floured board. Knead a few times until the dough comes together.
At this point, you can pat dough into a 1-inch circle or divide dough in half and then create smaller scones. Large scones make 8; smaller ones about 12-14. Place your scones on prepared baking sheet.
Bake for 25-30 minutes. Let cool and then transfer onto a wire rack.
Serve with a dollop of whipped cream, butter, or your favorite jam.