Ah my friends. In addition to this blog, I’ve spent the last few years doing a whole lot of novel writing. This month some of that work is coming to fruition and my teen/YA fantasy novel, Grey Stone, is available for purchase. The only thing better than celebrating with food is celebrating with food made by one of the characters in my new book.
(Isn’t it lovely? Click
HERE to order.)
Zinnegael is a young witch with a bunch of cats, a slightly enormous vendetta against the shape-shifting king, and (naturally) a love of baking.
When she first meets one of our heroes, she brings him a tray full of goodies. Here’s a sneak peek at that scene:
“Wittendon noticed the faint smell of smoke as he and the cat entered the clearing. No one else seemed to notice or care. In front of him, the table was set for tea. Two cups rested on saucers and several cookies sat on a tray as though travelers stumbled to these haunted woods every day. Sprawled behind the table lay two large white cats. They sat up when the newcomers entered, but did not bother to look in their direction.
“Good afternoon, prince,” said a voice that came from a little hut to the right of a large garden. “The scones are a bit dry today; I do hope you will forgive that. Don’t worry, I’ve spread them with chocolate to make up for any lack.”
A girl entered the garden, stepping across the stone path as though every bump had been memorized a lifetime ago, though she couldn’t have been more than fifteen. In one hand, she held a tray that was piled so high with pastries he could not see her face; in the other she carried a vase with pale purplish-blue roses.”
Today we don’t have to worry about the scones being dry (they’re not). And we’re going to do more than spread the scones with chocolate. We’re going to make them with chocolate and then put chocolate bits inside. It’s a tiny bit like eating brownies for breakfast. Zinnegael would totally approve.
Double Chocolate Scones
adapted from Sally’s Baking Addiction
makes 8 scones
Prep time: 10 minutes
Cook time: 10 minutes
Cost: $2.60
flour: .10, whole wheat flour: .10, oat flour: .05, cocoa: .20, sugar: .10, butter: .60, cream: .50, egg: .10, chocolate chips: .85
Note: To healthy this up just the slightest little bit, I couldn’t help but use some whole wheat flour and oat flour (Zinnegael would never have done such a thing, but I did). They were delicious and while the oat flour makes it a tiny bit crumblier, I think it also helps it stay moist and gives it a depth of flavor that is fantastic.
1 C all-purpose flour
1/3 C whole wheat flour
1/3 C oat flour
1/3 C cocoa
1/2 C sugar
2 1/2 tsp baking powder
1/2 tsp ground cinnamon (optional)
1/2 C (1 stick) butter (frozen or cold)
1/2 C plus 1 Tbsp heavy cream
1 large egg
1 1/2 tsp vanilla
1 C semi-sweet or bittersweet chocolate chips (oh, and we were short, so we threw in some white chocolate chips too)
Glaze:
Note: This glaze adds more sweetness, but it also sort of seals the scone so that it doesn’t dry out. The original recipe recommends dipping them in this glaze, but I just drizzled it rather thoroughly over the top of the scones, and that was way easier. (Yay for laziness and stuff.)
1 C powdered sugar
1 tsp vanilla
2 oz water
Preheat oven to 400 degrees. Put baking rack in middle-low position. Line it with parchment paper (seriously–this is a good idea).
In a bowl or food processor (I use a food processor and it makes things like this so fast and easy), combine flour, whole wheat flour, oat flour, cocoa, sugar, baking powder, cinnamon, and salt.
Cut the butter into chunks with a knife and toss those in. Give the food processor several pulses (or mush them into the dry ingredients with your hands, or a pastry cutter if you must).
In a small bowl, whisk the cream, vanilla, and egg. Pour it into the food processor and process until combined. Don’t overmix it. A bit crumbly here is better than being it to death.
Dump out your mixture and press it together until it forms a bit of a ball. Knead it 10-12 times. Don’t knead the heck out of it. You just want it to come together and be combined. That’s all. Scones are sensitive little things and if you overmix or overknead them, they will be dry. So err on the side of underdoing it. You won’t regret it.
Form into a ball and roll or press it into a nice circle that is about 1/4-1/2 inch thick. Cut this into 8 triangles (like cutting a pizza).
(Sorry that this pic is a little blurry, but wanted to show you the correct thickness)
Put these on the baking sheet and bake for 10 minutes, or just until they lose their shiny look. Again, err on the side of too little. Cook too long and they dry out.
Remove and let cool slightly.
Prepare glaze by mixing all those ingredients together and drizzle thoroughly over scones (or use a pastry brush, which is easiest). You want the glaze to pretty much cover the top and sides as much as possible (you’re welcome).
Eat warm or not. They’re delicious.
Ink Smith Publishing is ecstatic to announce another new addition to our team! Emily has her BA in English and Gender Studies and was recently admitted to the University of Maryland, College Park for an MA in English Literature! She joins the Ink Smith Publishing staff as an editorial intern at a very busy time of year!
heartache. Luisa’s father has plans for her – to marry the heir of the vineyard that both Luisa’s and
Ashley Townsend, author of 
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