Double Chocolate Scones

I am convinced that my brain is wired differently from most people.  When someone tells me that I have to do something or can't do it, I immediately start to question "why" and then I start to device a way to do test their hypothesis.  Don't get me wrong - I'm not saying that this is a healthy way to deal with guidance - it's actually gotten me into more than one sticky situation in my life.  I once decided that the "Do Not Touch" sign in a cactus greenhouse was merely a suggestion. 🌵 I walked out of that room with bleeding fingers and a husband who couldn't stop laughing at my in-compliance.  😂

I'm absolutely convinced that this is a personality trait that is passed on from generation to generation.  I got it from one of my parents (not saying which one) and I, in turn, passed it onto one of my children.  (again - not going to call them out.)  😂 It's taken me a long time to figure out how to deal with my resistance to authority so that I don't walk out of cactus rooms with bloody fingers anymore.   

My husband says that I have control issues - I would have to agree but that's not the whole reason that I can't seem to follow the rules.  It's not just people who I have trouble submitting to though.  Even when I read through a recipe for the first time, I can't help but question whether it's really the best techniques and ingredients.  How can I improve upon it?  What can I change to make it simpler, tastier, better?   

The only recipes that I don't ever try and modify are America's Test Kitchen recipes.  That's because I know that every one of these recipes have been tested over and over again with every possible ingredient and method before it ever gets published.  Accompanying each recipe is a detailed description of the success and failures in the test kitchen as the recipe was created.  This Double Chocolate Scone is a recipe that came out of America's Test Kitchen that needs no adjustment.  It's perfect - just the way it is.  

Double Chocolate Scones
3 1/2 cups flour
3/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon baking soda
2 Tablespoons dark cocoa powder
2 1/2 teaspoons salt
1 1/4 cups buttermilk
18 Tablespoons butter, cut into 1/2" pieces
1 cup chocolate chips
1 egg, beaten

Combine flour, sugar, baking powder, baking soda, cocoa and salt in food processor. 

Add butter and pulse until pea sized pieces.  

Add buttermilk, one third at a time.

Stir in chocolate chips. 

Knead gently on counter.  Divide in half.

Shape each piece into a 5" disk.  

Brush tops with egg.  

Cut each disk into 6 wedges.  

Place wedges on silpat lined baking sheets.  Bake 27-30 minutes at 375.  ​

I keep a batch of these Double Chocolate Scones in my freezer.  I may not be much of a morning coffee drinker but I don't mind getting a little caffeine boost from  chocolate in the morning.  AND these scones are delicious with a cup of tea!

​Ciao!

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