Valentines Day is coming up, and in our house, nothing says ‘love’ like Chocolate.
I received some early V-Day love in the form of a stack of chocolate to experiment in the kitchen with. Between you and me, a lot of the experimenting took the form of me ripping off the wrapper and sitting down with a cup of coffee… but one of the bars I was given caught my eye and I knew I would bake with it… Maya Gold. From the website:
The first UK product to be awarded with the Fairtrade Mark back in 1994. Traditionally the Maya Indians in southern Belize flavoured their cocoa with spices. We recapture this by blending rich, dark chocolate with a refreshing twist of orange that is perfectly balanced by the warmth of cinnamon, nutmeg and a hint of vanilla.
After a lot of deliberation and some inspiration from the cute heart-shaped scones my friend Alison made last week for moms group, I decided the best way to say ‘I love you’ this year would be a warm, fresh from the oven cream scone, oozing with Maya Gold dark chocolate.
My Maya Gold Cream Scones
- 2 cups (spooned and leveled) all-purpose flour
- 2 tbsp sugar
- 1/2 tsp salt
- 1 tbsp baking powder
- 1 tsp grated orange zest
- 1 100g bar Green & Black’s Organic Maya Gold dark chocolate, chopped
- 1 1/4 cups heavy (whipping) cream
- Flour for cutting board
- Melted unsalted butter for brushing tops (a tbsp or so)
- Sugar for sprinkling (I used regular sugar, but coarse would be better)
In a large mixing bowl, combine all of the ingredients except for the cream with a fork.
Add the cream all at once and combine with a spoon just until it comes together and then transfer dough to a floured board.
Pat the dough down, leaving it fairly thick, about 3/4 of an inch and cut into shapes, I chose hearts of course. If I were making these for another day I would probably simply form the dough into a rectangle and cut into 10 equal squares.
Brush the tops of the biscuits with melted butter and sprinkle with sugar (or get your kitchen minions to do it like I did). Bake in a preheated 425 degree (400 convection) oven for 12 to 15 minutes (12 convection).
I just had to smother my scones with marmalade, but they are also great just as they are, or of course warm with butter or jam. Scones are best the day they are made, but I am sitting here right now the morning after enjoying one, and while they no longer have crisp edges, they are just lovely.
Of course, if you don’t have time to bake… plain ol’ chocolate will do just fine!