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Betty’s Kitchen Chocolate Cashew Scones — Mother’s Day ✿ Recipe Video

May 11, 2013

Betty’s Kitchen Chocolate Cashew Scones — Mother’s Day ✿ Recipe Video

In this video, Betty demonstrates how to make Chocolate Cashew Scones. These scones have a rich, dark chocolate taste, with a crunch of salty cashews. They are great for breakfast or brunch—or as a snack anytime of the day!

Ingredients:

2 cups all-purpose flour
½ cup cold butter, cut into slices
½ cup packed light brown sugar
¼ cup unsweetened cocoa powder
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs
½ cup whipping cream
½ teaspoon vanilla extract
¾ cup semisweet chocolate chips
½ cup salted, roasted cashews, chopped in a kitchen chopper until in small chunks
small amount of milk, optional
coarse (or other) sugar, optional

Place 2 cups all-purpose flour in a large bowl. Add ½ cup cold butter. Using a pastry blender, cut the cold butter into the flour until the mixture is the consistency of coarse meal. Add ½ cup brown sugar, ¼ cup cocoa powder, 2 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.

Use pastry blender to blend with flour mixture. Make a well in the center of the dry ingredients and set aside. In a small bowl, stir together 2 eggs, ½ cup whipping cream, and ½ teaspoon vanilla. Gently stir egg mixture into flour mixture.

Add ¾ cup semisweet chocolate chips and ½ cup salted, roasted cashews. Stir, just until all dry ingredients are moistened. Turn dough out onto a lightly floured surface. Knead dough 10 to 12 times until dough is fairly smooth. Divide dough in half. Lightly roll or pat each half into a 5 ½-inch circle about 1-inch thick. Cut each circle into 6 wedges, placing each on a parchment lined baking sheet or ungreased baking sheet.

If you choose, you may brush each scone with milk and sprinkle with sugar. Bake at 425 degrees (F) for about 12 minutes, or until a toothpick inserted in the center comes out clean. Remove scones from oven and immediately transfer them from the baking sheet to a cooling rack. Let cool on a wire rack for about 5 minutes. Serve warm. I hope you love these Chocolate Cashew Scones! –Betty ♥ ♥ ♥ ♥ ♥

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