Name: Basil Dark Chocolate Scones
Yield: 6
Ingredients: 1 1/2 cups all-purpose flour; 1/4 cup granulated sugar plus 1 1/2 tablespoons granulated or coarse for sprinkling; 1 1/2 teaspoons baking powder; 1/2 teaspoon table salt plus additional for egg wash; 6 tablespoons cold unsalted butter, cut into small cubes; 1/4 cup heavy cream; 2 large eggs, 1 for dough, 1 for glaze; 1 handful fresh basil, finely chopped; 1/2 cup dark chocolate, finely chopped

Ingredients

1 1/2 cups all-purpose flour
1/4 cup granulated sugar plus 1 1/2 tablespoons granulated or coarse for sprinkling
1 1/2 teaspoons baking powder
1/2 teaspoon table salt plus additional for egg wash
6 tablespoons cold unsalted butter, cut into small cubes
1/4 cup heavy cream
2 large eggs, 1 for dough, 1 for glaze
1 handful fresh basil, finely chopped
1/2 cup dark chocolate, finely chopped

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Instructions

Heat oven to 375°F.
Whisk flour, baking powder, 1/4 cup sugar and salt together in a bowl. Toss in bits of butter, heavy cream and 1 egg. Using a fork, mix the dough until it just comes together. Don’t overmix. Add the basil and chocolate shavings and mix until combined.
On a very well floured counter, pat out dough into a 6-inch round. Cut into 6 generous wedges and transfer to baking sheet at least two inches apart. Whisk remaining egg in a small dish with 1 teaspoon of water and a pinch of salt. Brush each scone with egg wash and sprinkle with remaining tablespoon of sugar.
Bake scones until firm and golden, about 30 minutes. Transfer to a cooling rack. As soon as they’re cool enough to touch, dig in.