Who here enjoyed a nice plate of corn-beef and cabbage? Believe me we did! We also tried the Irish soda bread. I much rather eat it with butter and jelly than with a savory meal.
Now onto why we are here. Today for dessert I made a Chocolate Chunk Mint Scone. Unlike a lot of scones that are dry and super dense, this scone had the perfect balance of sweet, chocolate, mint, and density. It would go very well with a nice glass of cold milk, ice coffee, or regular hot coffee. I would also drink with a nice cup of earl grey tea.
By reading the recipe you might think that it is a lot of chocolate but surprisingly, it wasn't an in your face chocolate which might give you heart burn, it was a good smooth chocolate taste.
For this recipe you will need a stand mixer, scale, dough cutter, sheet pan, and either silicon sheets or parchment paper.
Ingredients:
12 oz All Purpose flour
1 oz Coco powder
4 oz Sugar
1 Tbsp Baking Powder
1/2 tsp Salt
3 oz butter
6 oz Coarsely chopped semisweet chocolate ( I used 60% dark bar)
1 egg
6 fl oz milk or buttermilk
3 drops of Creme'd Ment
Directions:
Preheat oven to 450 degrees F
1. Add all the dry ingredients in with the butter and mix until it looks like grated Parmesan cheese.
2. Add the egg, mix for 5 seconds. Add the Milk with the mint and mix until it forms a nice sticky consistency around the paddle.
3. Add the Chocolate chunks and mix for 10 seconds for it to incorporate into the dough.
4. In a lightly flowered surface, place dough and knead in any dry ingredients that were left in the bowl.
5. Divide dough into three 11 oz pieces. From each piece into a 5in disk.
6. Divide each disk into four wedges, milk wash it, place on the sheet pan.
7. Bake for about 10 to 15 minutes.
