Thursday, December 20, 2007

HERSHEY’S Chocolate Chip Scones

Prepared by Executive Pastry Chef at THE HOTEL HERSHEY

10 ounces soft butter
12 ounces cake flour
5 ounces HERSHEY’S Dark Cocoa Powder
½ ounce baking powder
Pinch of salt
4 ounces sugar
3 egg whites
¾ cup buttermilk
4 ounces HERSHEY’S Chocolate Chips
or Scharffen Berger 70% Dark Bitter Sweet Chocolate, chopped
1 cup heavy cream
1 cup cinnamon sugar

Combine all dry ingredients in large bowl.
Knead the soft butter in with the dry ingredients (do not over mix)
Incorporate egg whites and buttermilk.
Place dough on a floured surface and roll out 1½ inches thick.
Using a cutter of desired size, cut out and place on parchment baking paper.
Brush top of scone with liquid heavy cream and sprinkle cinnamon sugar on top.
Bake at 375 degrees for 35 minutes until light brown

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