Okay, so a scone is not a cookie. It is, however, a real treat and another holiday staple for me! Who doesn’t love a scone, warm from the oven with the aroma of ginger and chocolate, either for a late-rising morning brunch or a late afternoon munch with tea???
While my characters in A Fitzwilliam Legacy don’t eat scones, a particularly delicious batch of hot rolls and honey play a tantalizing role one morning for Mr Darcy in Volume II…
GINGER & BITTERSWEET CHOCOLATE SCONES
2-1/4 cups flour
1/3 cup packed brown sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon nutmeg
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup cold unsalted butter, cut into small squares
1-1/2 cups bittersweet (60%) chocolate chips
1/2 cup whipping cream
1/4 cup mild molasses
2 eggs, lightly beaten
whipping cream (for tops)
coarse decorating sugar
Whisk together the first eight (dry) ingredients.
Cut in the butter to the flour mixture until it resembles coarse crumbs.
Stir in the chocolate chips
In a separate small bowl, whisk together the cream, molasses and beaten eggs. Stir this into the flour mixture JUST until combined. (Do not overmix)
Turn the dough out onto a well floured board. Knead it until it is nearly smooth, about 10-12 kneads. (The dough will be soft and somewhat sticky)
Divide the dough into four balls. Place each ball onto a parchment-lined cookie sheet (I use two per sheet) and pat into a 1/2″ thick round. Cut each round into 8 wedges. You can separate the wedges or bake together and re-separate after baking (easiest).
Brush the tops of the dough with whipping cream (or milk) – sprinkle with coarse sugar.
Bake in pre-heated 400 degree oven for 12-14 minutes until golden on top.
Remove and separate, place on rack to cool. Delicious warm, and can be reheated in microwave if necessary.
(This recipe came from the Ghirardelli chocolate website)
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