My husband and I traveled to France with my parents a couple of years ago. While we were in Paris we stayed in an apartment next door to Thevenin Patisserie that made wonderful croissants and other delicious pastries. Every morning we would go downstairs to the patisserie and pick-up some freshly baked croissants for breakfast. Their delicious Pain au Chocolat (chocolate filled croissants) inspired me to create my chocolate filled scones, which I call “Scone au Chocolate”.
1/4 cup heavy cream
1 1/2 teaspoons corn syrup
5 ounces bittersweet chocolate, finely chopped
1 1/2 teaspoons unsalted butter
8 tablespoons butter
1 3/4 cups unbleached flour
1/2 cup whole wheat pastry flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk
1 tablespoon powdered sugar, for dusting tops
2 ounces bittersweet chocolate, melted
GANACHE: Combine heavy cream and corn syrup in a small pot over medium heat to a simmer, about 1 minute. Meanwhile combine 5 oz. bittersweet chocolate and 1-1/2 tsp. unsalted butter. Melt in microwave on high for 30 seconds. Stir and heat again on high for 30 seconds. When cream mixture starts to simmer, pour over slightly melted chocolate mixture. Let stand for 2 minutes. Then stir until creamy. Set aside; let firm to piping consistency, about 20-30 minutes.
SCONE: Preheat oven to 400 degree F. Grate butter and put in freezer. Meanwhile, in a large bowl mix together flours, sugar, baking powder, baking soda, salt. Cut in frozen butter.
Add buttermilk and mix until just together (do not overmix, the dough is very loose).
Place dough on a heavy floured board and pat into a square. Roll out into a 12″ square. Fold into thirds, and then fold into thirds the other direction (you should have a square again). Put on a floured plate and put into the freezer uncovered for 5 minutes.
While dough is in freezer, put ganache in piping bag with a 1A decorating tip (or use a quart ziplock baggie with a 1/2-inch hole in the corner). Roll dough into 12″ x 14″ rectangle. Cut dough into eight 3″ x 7″ rectangles. Pipe a ganache log along the 3″ side; roll-up dough over log, then place a second ganache log; then continue rolling dough. Place seam-side down on a parchment covered baking sheet. Repeat with the each rectangle. Brush tops with 1 beaten egg. Bake at 400 degrees F. for 15-18 minutes (until golden brown and delicious).
Cool on cooling rack. After 5 minutes of cooling, dust tops with powdered sugar.
ICING: Once scones are completely cooled, melt 2 oz. bittersweet chocolate in the microwave for 30 seconds, stir and microwave for 15 seconds, stir; if not fully melted microwave an additional 5-15 seconds; stir until smooth. Pour into small ziplock bag. Cut a small hole in one corner, drizzle chocolate over each cooled scone. Enjoy!
You can place the scones in the refrigerator to firm the chocolate drizzle. These freeze well.