I haven't been able to get them out of my mind since.
I feel that this is comparable to going to the mall and later suffering from buyers remorse over a particular dress you didn't purchase, and finally your wise friend says to you "You can't stop thinking about that dress, therefore you should buy it." Well, I don't dream of clothes... but I've dreamt of those scones.
Today was definitely the day. To continue yesterdays drama, I was awake at 2:30 am for an hour, and then up for good at 5:30. And I must say, nothing is more comforting when you are deleriously tired than a chocolaty baked good. These scones were just the ticket: rich and indulgent, yet not too sweet. The mango is not overwhelming; my husband, who apparently doesn't "love mangoes," scarfed one down as soon as he was home from work, and then later for dessert. I, on the other hand, only had half of a scone. I'm really trying to watch what I eat. Psych.
Double Chocolate Mango Scones
Adapted from Cindy's Scones from her comment on this post (thanks again, Cindy!)
makes 12 scones (or 8 if you are like me)
1 3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2 tablespoons sugar
1 tablespoon baking powder
6 tablespoons butter
1 egg
1/2 cup milk
1/3 cup bittersweet chocolate chips
1 tablespoon baking powder
6 tablespoons butter
1 egg
1/2 cup milk
1/3 cup bittersweet chocolate chips
1/2 cup ripe mango, cubed
Preheat oven to 425 F. Assemble ingredients.
Food processor instructions: Add dry ingredients (flour through baking powder) to processor bowl. Add butter cut into several pieces, and process with steel blade until mealy in texture (it will look like beautiful brown sand). Add egg and milk and process just until the mixture holds together. Knead on lightly floured board. Sprinkle chocolate chips and mango on top, then knead in. Roll out to about 3/4" thick. Cut into wedges and bake on ungreased pan (wedges should not touch each other) at 425 for 8-10 minutes (I made them larger, so they took 12). Brush with egg or milk before baking if desired. If making more than one batch, there's no need to wash the bowl and blade between batches.
By-hand instructions. Blend dry ingredients in large bowl. Add butter and mix in with pastry cutter or fork or two butter knives, until mealy. Add egg and milk until the mixture holds together. Continue as above.
Preheat oven to 425 F. Assemble ingredients.
Food processor instructions: Add dry ingredients (flour through baking powder) to processor bowl. Add butter cut into several pieces, and process with steel blade until mealy in texture (it will look like beautiful brown sand). Add egg and milk and process just until the mixture holds together. Knead on lightly floured board. Sprinkle chocolate chips and mango on top, then knead in. Roll out to about 3/4" thick. Cut into wedges and bake on ungreased pan (wedges should not touch each other) at 425 for 8-10 minutes (I made them larger, so they took 12). Brush with egg or milk before baking if desired. If making more than one batch, there's no need to wash the bowl and blade between batches.
By-hand instructions. Blend dry ingredients in large bowl. Add butter and mix in with pastry cutter or fork or two butter knives, until mealy. Add egg and milk until the mixture holds together. Continue as above.
haha, you crack me up! poor James - He's WAY cuter than Bieber! And NO! & these scones look so good! I love mangoes & chocolate, so I'm sure they are delicious!
ReplyDeleteUm, hi. You have a food blog. There seems to be a long list of things I don't know about you anymore but shouldn't be surprised by because we are so similar... I miss you! I'm excited to try your recipes! I have a blog, too... www.yellowcucina.blogspot.com
ReplyDeletelove you!