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Chocolate Lavender With Earl Grey Glaze
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Recipe Intro From penkatscones
Breakfast, Quick, Easy
Pretty sure these are the most decadent scones I’ve ever laid eyes on...lavendar and chocolate with an Earl Grey glaze @penkatscones
RECIPE:
Scones
1/2 cup + 1 tbsp heavy cream
2 tbsp bittersweet chocolate chips + 2 tbsp semisweet chocolate chips
1 cup all purpose flour
2/3 cup cake flour
1/4 cup unsweetened cocoa powder (not dutch process)
1 tbsp + 1/4 tsp baking powder
1 tsp salt
1/3 cup sugar
1 large egg
2 tsp high quality vanilla extract
6 tablespoons cold unsalted butter, cut into chunks
1 cup semisweet chocolate chips
1-2 tbsp dried lavender (to taste), lightly chopped to release essence
Place butter in the freezer while prepping/measuring the rest of the ingredients.
Preheat oven to 425 degrees. Cut and place parchment paper onto medium-sized baking sheet.
In a small double boiler, pour 1/2 cup + 1 tbsp heavy cream. Heat until simmering, but do not scald. Remove from heat, add 4 tbsp chocolate chips (semi- and bittersweet), and whisk until smooth. Pour into heat safe bowl and set aside to cool.
Sift together all purpose flour, cake flour, cocoa powder, baking powder, salt, and sugar in a large bowl.
In a separate bowl, whisk together egg and vanilla. Check that the cream/chocolate mixture has cooled off a bit. Whisking constantly, slowly add a few spoonfuls of cream/chocolate to the egg mixture. Once you’re sure the eggs haven’t curdled, add the remaining cream/chocolate to egg mixture in a steady stream, whisking constantly.
Remove butter from freezer and cut into dry ingredients with a pastry blender. Do not allow to melt or form paste.
Mix in 1 cup chocolate chips and lavender to dry ingredients.
Pour egg/chocolate/cream mixture to the dry ingredient bowl (be sure to scrape out all of the wet mixture with a spatula).
Incorporate lightly with a fork until all ingredients are combined and a dough has formed.
Dump dough onto cool surface (preferably a large wood block or stone countertop). Working quickly and delicately, gather into a ball and press into an 7 inch round about 1 inch thick. Brush with a little cream and egg if you want the scones to have a healthy sheen.
With a large cold knife, slice into 8 symmetrical wedges.
Place on baking sheet and bake for 12-14 minutes. It can be hard to tell when dark chocolate scones are done—at 12 min, press the tops and if they are almost/mostly set, pull them!
Cool on racks while making glaze.
Glaze
1/2 cup heavy cream
1 high quality earl grey tea bag (I use The Republic of Tea’s Earl Greyer)
1 1/2 cup powdered sugar
(optional) 1/2 cup semisweet chocolate, melted
In small double boiler on low heat, steep cream with tea bag for at least 15 min, stirring occasionally. Do not let the cream boil. Squeeze tea bag several times to release flavor before removing from the cream. Pour into heat safe bowl and cool to room temp.
In a medium bowl, sift powdered sugar until no lumps are visible.
A spoonful at a time, add earl grey cream to sifted sugar until desired consistency is reached (thick enough to stick to the scone, but not so thick that it won’t pour).
Place the cooling racks with scones over a large cookie sheet to catch the glaze. Pour glaze on cooled scones to completely coat them. If desired, drizzle melted chocolate across scones in decorative stripes. Sprinkle with extra lavender bits and a pinch of sugar.