• Kelsey

Latinx Tasting: Scone Course

Updated: Oct 27, 2020

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The second course of an afternoon tea is the scone course. Small bites are still a thing so it's traditional that each person gets one scone but, I think it depends on the size of scone. If it's a triangle scone then one would be given but, I think if it's a drop scone two should be served to even it out. A drop scone is when instead of cutting the dough into triangles, you take spoonfuls of dough and drop it into the baking pan. They usually come out smaller so that's why I think the rule can be bent. The scones are usually served with clotted cream and/or jam. I paired this scone with a rosé but for a tea option I'd go with either an earl grey tea or pu-erh tea.


Let's get started!!


First start by preparing a baking sheet with cooking spray and parchment paper. I got back from the store after getting ingredients and realized I forgot the parchment paper. Parchment paper has been a life saver when baking because everything comes off so easily. To make up for it I sprayed my baking sheet more than I normally would. Preheat the oven to 350℉.

Combine the flour, baking powder, salt, cocoa powder, sugar and ancho chili powder. Don't be scared of the ancho chili powder if you don't like spice. We're using a very small amount so you can get the after taste of the spices. If you want to really feel the heat you can double what I put in. You can find the one I used here: https://amzn.to/3ogxvP7

Stir it all up then add in the chunks of cold butter. This is where things will get fun and a little messy. Work the butter into the mixture with your hand. Be gentle. You don't want to completely destroy the butter pieces just combine it until it makes combines with everything.


Mix together the cream, coffee, egg and vanilla until combined. Add a little bit of this and the chopped chocolate to the flour mixture. The recipe works with bittersweet chocolate but, I was able to find cinnamon chocolate in a package of assorted Mexican dark chocolate that I really wanted to try with this recipe. Don't pour all of the cream mixture in there. Just add a little at a time to help the dough form.

Once the mixture looks like a dough, put it on a floured surface (in my case a cutting board). Roll it out into a circle. Then cut the dough like it's a pizza. Place each triangle onto the baking sheet making sure to leave them with space between each other. Brush the remaining cream mixture on top then bake for 25-30 minutes. The best way to tell when they are done it to use the toothpick trick. Just take a toothpick and stick it in the scone. If it comes out clean it's done if not bake it a little more. Now just let them cool and enjoy!



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