Chocolate Scones with Cinnamon Butter

Ingredients:
2 cups flour
1/2 cup unsweetened cocoa powder
1/3 cup packed light brown sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
2 sticks (8 ounces) unsalted butter, 1 stick cut into pieces and 1 stick softened
1 cup semisweet chocolate chips
1 large egg
3/4 cup buttermilk
2 tablespoons granulated sugar
1/4 cup confectioners’ sugar
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon




Directions:Preheat the oven to 400° and line a baking sheet with parchment paper. In a food processor, combine the flour, cocoa powder, brown sugar, baking powder, baking soda and salt. Add the pieces of butter and pulse until coarse crumbs form. Transfer to a large bowl and stir in the chocolate chips.

In a small bowl, mix the egg with the buttermilk until just combined. Add to the dry ingredients and stir until the dough just comes together.

Divide the dough into 2 equal parts and place on the prepared baking sheet. With lightly floured hands, shape each piece into a flat, round cake about 6 inches in diameter. Using a sharp, straight-edged knife, cut each round into 6 equal wedges, leaving them in place. Sprinkle the tops with the granulated sugar and bake until firm in the center when lightly touched, 20 to 25 minutes. Transfer to a rack and let cool slightly before breaking into wedges.

In a small bowl, using a hand mixer or a fork, beat the softened butter with the confectioners’ sugar, vanilla and cinnamon until light and fluffy. Serve with the warm scones.


From Rachel Ray Mag