Ingredients Jump to Instructions ↓

  1. 4 (1-ounce) squares semisweet chocolate

  2. 2 tablespoon(s) light corn syrup

  3. 4 cup(s) unsifted all-purpose flour

  4. 3 tablespoon(s) sugar

  5. 4 teaspoon(s) baking powder

  6. 1/2 teaspoon(s) cream of tartar

  7. 1/2 teaspoon(s) salt

  8. 3/4 cup(s) butter

  9. 1 large egg

  10. 1 1/2 cup(s) half-and-half

Instructions Jump to Ingredients ↑

  1. In small microwave-safe bowl, microwave chocolate on medium (50 percent) for 20-second intervals, stirring after each, until chocolate is just melted. Stir in corn syrup until well combined.

  2. Heat oven to 425 degrees F. Grease large baking sheet. In large bowl, combine flour, sugar, baking powder, cream of tartar, and salt. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.

  3. Separate egg, placing the egg white in a cup and the yolk in a small bowl. With fork, beat egg yolk; stir in half-and-half. Add yolk mixture to dry ingredients and mix lightly with fork until mixture clings together and forms a soft dough.

  4. Turn dough out onto lightly floured surface and knead gently 5 or 6 times. Gently knead in chocolate mixture to create a marbled effect. Divide dough in half. With lightly floured rolling pin, roll one dough half into a 7-inch round. Cut into 4 wedges. Repeat with remaining dough half.

  5. Place scones, 1 inch apart, on greased baking sheet. Pierce tops with tines of fork; brush with reserved egg white.

  6. Bake scones 15 to 18 minutes or until golden brown. Serve warm.


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