Chocolate Chip Scones

3 cups of flour

2/3 cup sugar

5 teaspoons baking powder

2 sticks butter, chilled

1 egg

3/4 cup heavy cream (or more, if needed)

chocolate chips

one egg beaten

powdered sugar

Directions: Preheat oven to 350 degrees. Stir flour, 2/3 cup sugar and baking powder together with wire whisk. Cut cold butter into pats and then cut into the flour mixture until it resembles course crumbs. Add the chocolate chips. Pour the cream into the flour mixture and stir with a fork until it just comes together. Turn onto a floured surface and lightly press it together (kneading too much makes them dry) to form a circle. Cut into pie wedges, and brush with the beaten egg. Bake for about 18 minutes. Take them out and dust them with powdered sugar.

Chocolate Eclairs:

For the Pastry:

1 cup water

1/2 stick butter

1 cup flour

4 large eggs

Heat oven to 400 degrees. Heat water and butter to boiling in a saucepan. Stir in the flour and mix until it forms a ball. Remove from heat. Beat in all four eggs at once until smooth. Drop the dough onto an ungreased cookie sheet in small finger-looking shapes and cook for about 30 minutes. Cool away from a draft. Cut off the top 1/3 of the pastry and fill with the cream filling. Top with the chocolate frosting and refrigerate.

For the Cream Filling:

1/3 cup sugar

2 tablespoons cornstarch

2 cups milk

2 large egg yolks, slightly beaten

2 tablespoons stick butter, softened

2 teaspoons vanilla extract

Directions: Mix the sugar and cornstarch together in a saucepan and then slowly add the milk. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir for one minute. Gradually stir in at least half of the hot mixture into the egg yolks. Then stir back into hot mixture in the saucepan. Boil and stir for another 1 minute. Remove from heat and stir in butter and vanilla. Let cool.

Chocolate Frosting:

1 oz unsweetened baking chocolate

1 teaspoon stick butter

1 cup powdered sugar

1 to 2 tablespoons HOT water

Directions: Melt the chocolate and butter together in a saucepan over low heat. Remove from heat and beat in powdered sugar and hot water until smooth. Drizzle over pastries filled with cream.

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