dark chocolate and rosemary scones

Soft, more crumbly than chewy, and incredibly flexible, dessert scones are underrated. These are like shortbread meets a biscuit, with flavours just complex enough to make them fit in at breakfast or dessert.

The recipe is inspired by this one from Molly Yeh, but using this scone recipe from El’s grandmother as a base instead. While you could definitely make these in a food processor, I find rubbing the butter into the flour to be a calming activity so I make mine by hand.

dark chocolate and rosemary scones

2 c flour (if using self raising flour, omit baking powder)

1 1/2 tsp baking powder

1/2 tsp salt

3-4 tbs sugar, depending on how sweet you want your scones and how sweet your chocolate is

1/2-3/4 c cold butter, cubed (start with 1/2, but you may need a little more – it’s all based on texture!)

3-4 tbs rosemary cream (below)

1 tbs vanilla

3/4 c dark chocolate chips

  • combine flour, baking powder, sugar and salt in large bowl
  • rub cold butter into dry ingredients until smooth and crumbly, it should just hold it’s shape when you squeeze it together
  • add in vanilla and rosemary cream, dough should come together and pull away from the sides of the bowl
  • fold in dark chocolate chips
  • dust dough in flour and chill, wrapped in plastic, for about 30 minutes until butter is cold again
  • roll out to desired thickness, about 3/4 inch thick, and cut into circles with a cookie cutter or glass
  • place on baking tray lined with parchment and bake at 400 for about 15 minutes, or until lightly golden
  • top with glaze (below) while still warm

rosemary cream

3/4 c heavy cream (or milk, any dairy will work but heavy/double cream adds a nice richness)

4 sprigs of rosemary (fresh is best but dried will work, you’ll just have to strain it well

pinch of salt

  • combine in a small pan and bring ingredients to a simmer over medium heat
  • remove from heat and let steep for 15 minutes
  • divide among scones and glaze

rosemary glaze

remaining rosemary cream

1/2 powdered sugar

  • in a small bowl, slowly add powdered sugar to cream, whisking continually. Add sugar until desired thickness is reached
  • top scones while warm
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