Recipe: Mexican Chocolate Scones

I had so much fun on my scone-tacular weekend, that I decided to do some more experimental scone making. This one is made is sweet scone made with Mexican Chocolate. The Mexican chocolate is a hard chocolate that is made with coarse sugar, cinnamon, and other spices. You can buy it online or in specialty food stores. Here in Texas, it’s common in all grocery stores. One interesting thing about these scones is that the Mexican chocolate makes them appear to be made of whole wheat flour.

Ingredients
- 2 cups self-rising flour
- 1 Tsp. baking powder
- 1/4 cup sugar
- 6 TBSP butter, cut into small pieces
- pinch of salt
- 3 ounces Mexican chocolate
- 2/3 cup milk

Prep: Preheat oven to 425 degrees Fahrenheit. In a food processor or spice mill, grind the chocolate to a fine powder. Measure out all ingredients. Lightly grease a cookie sheet.

In a large bowl, sift together the flour, salt and baking powder. Add the butter pieces to the mixture and mash into the flour until the mixture resembles breadcrumbs.

Add the sugar and chocolate and mix well. Next, add the milk stirring until the mixture forms a soft dough ball. You may get to a point where you need to use your hands.

Dust a rolling surface with a small amount of flour. Press dough out into a rectangle about 3/4 of an inch high. Cut the dough into 8-10 scones, and space them out on the cookie sheet. Bake in the oven for 11-15 minutes or until golden brown.