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Triple Chocolate Scones (from The Modern Baker by Nick Malgieri)

• 3 ounces milk chocolate, cut into 1/4 inch pieces
• 1/4 cup Dutch process cocoa powder
• 1/3 cup sugar
• 2 2/3 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt (I like using Kosher salt)
• 6 tablespoons (3/4 stick) cold unsalted butter, cut into 12 pieces
• 6 ounces bittersweet chocolate, cut into 1/4 inch chunks
• 1 large egg
• 3/4 cup milk

Set a rack in the middle level of the oven and preheat to 400 F. Combine milk chocolate, cocoa, and sugar in the bowl of a food processor fitted with the metal blade. Pulse repeatedly until the chocolate in finely ground. Don’t overprocess or the chocolate will melt. Add the flour, baking powder, and salt and pulse 5 to 6 times to mix thoroughly. Add the butter and pulse until it is finely mixed in and the mixture resembles cornmeal, 10 to 12 pulses. Add the bittersweet chocolate chunks to the bowl.

Quickly whisk the egg and milk together and add to the bowl (You want to work quickly so your butter stays as chilled as possible). Pulse 3 or 4 times rapidly, until all is thoroughly incorporated but the dough does not form a ball. Invert the bowl onto a floured work surface and carefully remove the blade. Fold the dough over on itself several times to give it a final mixing.

Use a bench scraper or knife to divide the dough into 3 equal pieces. Pat each piece of dough into a disk about 5 inches in diameter. Use a floured bench scraper or knife to cute each disk into 4 wedges. Arrange the scones on a cookie sheet lined with parchment paper, keeping them 1 1/2 inches apart all around (After this stage I like to chill mine before baking). You may wish to sprinkle sugar on the scones or an almond topping (recipe follows). Bake the scones until they are well risen, firm to the touch, and the topping is a deep golden color, about 15 minutes. If possible, serve the scones immediately after they are baked.

Yield: 12 scones

Almond Topping:

• 1 tablespoon egg white (liquefy egg white by beating with a fork, then measure)
• 3/4 cup (about 2 ounces) blanched sliced almonds
• 1/8 teaspoon ground cinnamon
• 1/3 cup sugar

Combine the egg white and almonds in a small mixing bowl and use a rubber spatula to stir them together so that all the almond pieces are evenly coated with egg white. Stir in the cinnamon and sugar. Top each scone with about 2 teaspoons of the topping by placing the topping on the scone, then using your fingertips to spread it evenly all over (it’s sticky). Bake as directed.