Warm scone I like. Rich chocolate I love. Plus the augment of caffeine – no further convincing is needed, I am baking a batch this afternoon.
Scones are best when they are fresh from the oven. Baking a whole batch at a time is too much for me. But since I learned – from this KAF blog - that unbaked scones freeze rather well - I have been making more scones. Imagine all the so-so scones I used to pick up at a well-known coffee chain, and paid good money for each of them! (I still do, when I am away from home and have that unexpected ‘scone attack’.)
To prevent the scones from sticking, this recipe calls for a mixture of powdered sugar and cocoa powder. I wonder what this would do to the underside of the scones? Would the sugar darken or scorch the scones? Would the white of the sugar cause ‘spots’?
I find recipe for scones usually have a fair amount of butter in them and so the scones just slide off the parchment. But with chocolate, I guess the dough behaves differently and might stick to the paper?
I don't believe this mixture should cause darkening or burning of your scones, but it may make the bottoms a little lighter due to the light coloration of the sugar mixture. I would say a light spray of cooking oil would help any sticking just as well.-Jon
November 19, 2012 at 1:19pm