Happy Thursday! What a beautiful day it is here in bluff country. We’re enjoying a snow day… Everything is frosted in a dreamy white covering of the fluffy white stuff. It’s still coming down, slow and lazy. Gracie is busy cutting out paper snowflakes to hang in the bay window seats….and so far I’ve been drinking tea, playing with yarn and cooking. I’m looking forward to meeting a group of my friends this evening. We’re going out to dinner, then to a movie… and a dessert/cocktail party afterwards. Before I go I have to put together a few gift baskets….pretty vintage plates, cocoa, tea, candles, homemade cookies, candy, apple butter, and these beauties….
5 cups all-purpose flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1 teaspoon salt
2 Tablespoons + 1/2 teaspoon baking powder
2 teaspoons baking soda
1/2 cup butter + 2 Tablespoons
2 large eggs
2 cups buttermilk
1 teaspoon vanilla extract
1 and 1/2 cups dark chocolate chips/chunks
for peppermint candy crunch glaze:
2 cups powdered sugar
3-5 Tablespoons water
crushed peppermint candies
Mix dry ingredients together. Cut butter into flour/cocoa mixture. In a medium bowl, combine: eggs, buttermilk, and vanilla with a wire whisk until mixed well. Add to dry ingredients and mix with a wooden spoon until nearly combined. Add chocolate chips. Be careful not to over-handle scone dough because it will cause your scones to become tough. Gently knead 5 to 15 turns. Turn out onto a well floured surface. Press dough to about 1 inch thickness. Cut out scones with a biscuit cutter. Place on two large baking sheets, 2 inches apart. Brush tops with egg white and sprinkle with a little sugar if desired. Bake, one sheet at a time, in preheated oven for 12 to 14 minutes, or until scones are set and begin to brown slightly (watch them carefully.) Make glaze and allow to sit for a bit…until the candy turns a bit pink. Cool completely before drizzling with candy crunch glaze. Sprinkle with extra candy pieces.
Enjoy with your favorite cuppa!