So I believe I have not updated everyone on the busy times my hubby and I have had lately. We have had many rehearsals for a concert that came too quickly in my opinion, but by the grace of God and hard work by all singers, we had a great turnout and performance. Our weekend went by too quickly, so what were we to do with our day of rest? Well, after arriving home at 1:30am aftet the concert, we slept 6 hours and woke up at 7am to prepare for an early morning service my hubby planned to play the organ. I also was set to sing Mozart’s “Laudate Dominum” from the “Vesperae de Confessore”, K. 339 as a solo. Ugh….I asked the Lord for strength because I had gotten a migraine during the previous night’s performance so felt like staying in. I sang the solo and went to my church and then went home.
As a friend suggested, we decided to really relax. I mean, since we got rid of our cable we really have not had a need or had the time to watch TV. We watched a few episodes of Friends and I decided to bake! What is more relaxing and therapeutic? Well, at least it is baking for me. I made delightful scones that were rated highly and inspired by Baking By Flavor by Lisa Yockelson. Scones can either come out rock hard or tasteless, but these came out so well and were well accompanied by some coffee that we decided the recipe was a keeper! Enjoy it on a quiet evening!
Double Chocolate Scones
adapted from Daydreamer Desserts
1 3/4 cups all-purpose flour
1/4 cup unsweetened, alkalized cocoa
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1/3 cup diced unsalted butter
1 large egg
1/2 cup heavy whipping cream cream
1 teaspoon almond extract
1 cup Ghiradelli bittersweet chocolate chips
powdered sugar for sprinkling
Preheat oven to 375 degrees F. and line a cookie sheet with parchment paper.
In a bowl whisk together, the flour, cocoa, baking powder, sugar and salt making sure they are well combined.
Using a pastry blender cut the butter into the dry ingredients until you have a fine crumb texture.
In a separate bowl, whisk the egg, heavy cream, and almond extract until blended. Pour the liquid ingredients over the dry add the chocolate chips and stir with a wooden spoon until a dough is formed.
Roll the dough over a floured surface into the shape of a disc about 8-9 inches in diameter, then slice into 8 wedges or cut into rounds with a biscuit cutter.
Place the wedges onto the lined cookie sheet. Bake about 12-15 minutes. Serve them warm or let them cool on a wire rack and store. Sprinkle powdered sugar after the scones have cooled.
