Mexican Chocolate Scones with Cinnamon Drizzle
Want a refresher on how to make this?
Makes 8-10 scones Oven: 40°
INGREDIENTS
3 cups all purpose flour, plus more as needed for dusting
1 tablespoon baking powder
1 ½ teaspoons kosher salt
1 teaspoon ground cinnamon
¼ cup granulated sugar
8 ounces very cold butter, diced into ½ inch pieces
1 1/2 cups heavy cream, plus more for brushing
2 teaspoons vanilla extract
1 cup chopped Mexican chocolate
1-2 tablespoons raw or turbinado sugar
1/2 cup powdered sugar
1-2 tablespoons milk or water
INSTRUCTIONS
Prepare the Scone Dough
Preheat your oven to 410°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, kosher salt, 3/4 teaspoon of the cinnamon, and granulated sugar. Add the cold, diced butter to the dry ingredients. Use a pastry cutter, fork, or your hands to cut the butter into the mixture until it resembles coarse crumbs with pea-sized pieces of butter.
Stir in the chopped Mexican chocolate.
Pour the heavy cream and vanilla into the dry ingredients and stir it just until the dough just comes together. I like to use a fork or a wooden spoon for this.
Turn the dough out onto a lightly floured surface. Gently push it together it a few times until it comes together into a rough dough ball. You don’t want to work it too much and should see distinct chunks of butter throughout. Pat the dough into a 1-inch thick circle, then cut it into 8-10 wedges.
Place the scones onto the prepared baking sheet. Brush the tops of the scones with a little extra heavy cream, and sprinkle with raw or turbinado sugar.
Bake the Scones:
Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown all over and the sugar has caramelized.
Prepare the Glaze:
While the scones are cooling, whisk together the powdered sugar, renaming 1/4 teaspoon of cinnamon, and milk (or water) in a small bowl until smooth and pourable.
Finish the Scones:
Once the scones have cooled completely, drizzle the cinnamon glaze over the top of each scone an allow it to sit for 10-15 minutes before digging in!
