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Chocolate Scones

Scones very easy to make that can be eaten as soon as they leave the oven.

Gastronomy
I think another recipe that everyone may like is some rich scones. But these are not the traditional scones that we have in Argentina, so also the shape and texture (they are more airy) .They are very easy and quick to make and can be eaten as soon as they come out of the oven without having to cool. Yeah, I'm one of the ones I don't expect! They can have the dough anticipated in the refrigerator, well covered and then cook it when they are going to eat them (essential if they don't have time to do everything from beginning to end) .These have bitter cocoa and chocolate chips in the dough and then a chocolate icing.Nothing to walk with cutters, here a bun is made, crushed and then cut into portions like a pizza and ready! TIP:  lard. In this case, the butter is not only cold, but is removed from the freezer where it was 30 minutes, then remove it and grate it. Yes! They grate it. They can do it beforehand and then leave it in the freezer until the time of use.The icing is added to it so that they do not dry out. It is a simple and thin glaze that occurs when the scones are still warm and allowed to dry while they cool. It can also be ignored, they are delicious well saliditos from the oven without anything above. Ingredients (out 8 scones): Flour 0000 210gBitter cocoa 25gSugar 100gBaking powder 2 ½ tbspCinnamon ½ tbspsSal ½ tbsp.Freezed and grated powder 115gMilk cream 135Cchuevo 1Vanilla essence 1 ½ tbsp chocolate or chopped chocolate 170g Glaze: Impalpable sugar 120gVanilla essence 1 tbspWater or coffee 30cc Procedure: Preheat the oven to 200ºC and put the rack in the central position. Butter a plaque and put butter paper on it. Reserve.In a bowl mix flour, cocoa, sugar, baking powder, cinnamon and salt. Grate the fried butter and mix it quickly with 2 knives, spatula or fingers until the mixture is granulated. Do not work it hard because they will give you heat and you can melt the butter.In another bowl, mix cream, eggs and essence. Dump this preparation to the dry and butter mixture and mix until everything looks moist.If necessary place 1 tbsp of cream at a time until it can be joined: Only if necessary.Add chocolate chips. Mix.Dump the mixture to the floured countertop, make a bun, place it on the reserved plate. Press the bun to flatten it forming a 20cm diameter disc and cut like a pizza into 8 equal parts with a well-sharpened knife. Separate the scones on the plate (they will grow) .Bake 20-25 minutes or until inserting a brochette stick comes out almost clean. As they cook, they become opaque. When removing they are tender but as they cool they take body (harden) .When cooking is finished prepare the glaze by mixing all the ingredients. Bathe the scones and place on a grid with a plate underneath to recover the bath q falls. The glaze dries in a couple of minutes. TIP 2 : Keep well at room temperature for 2 days and 3 months in freezer.

Publication Date: 03/11/2018

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