Rainy Day Special - Chocolate Scones

It's a dismal morning outside Stella's today. Customers place brightly coloured umbrellas in the bucket and hang soaking coats on hooks as they walk in. The rain comes down in sheets, lit up as cars drive by outside. The customers sit around tables with steaming drinks between their hands, warming their fingers. Stella knows no smoothies or Iced Americanos will be sold today.

Stella likes her café to be a place where people can come and enjoy its happy comforting spirit, and today it seems nobody is in that spirit. She saw this coming, so that is why she woke up extra early to whip up a batch of her famous chocolate walnut fudge scones. She smiles as she places the scones onto the counter. Sam, one of the regulars, looks up as the scones' delightful aroma hits his nose. He smiles as he walks up to the counter to purchase one. The smell is infectious, and soon almost everybody is biting into a lovely scone. The earlier dampened mood is lifted and Stella beams as she hits the play button on the stereo.

***

Stella would like to share the recipe so you too can enjoy them! She has a secret though. The recipe is actually from an old edition of 'Canadian Living Magazine' but she doesn't feel it's necessary to tell anybody...

 Scones: (makes 12)

2 cups all-purpose flour

1/2 cup cocoa powder

1/4 cup packed brown sugar

2 1/2 tsp baking powder

1/2 tsp each baking soda and salt

1/2 cup cold butter, cubed

1 cup buttermilk

1 egg

1 tsp vanilla

1/4 cup chopped toasted walnuts (or almonds)

Fudge Icing:

1 cup icing sugar

2 tbsp cocoa powder

2 tbsp milk

1 tsp vanilla 

*Line a large rimless baking sheet with parchment paper or dust with flour; set aside.

*In large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda and salt. Using a pastry blender or two knives, cut in butter till mixture resembles coarse crumbs. In small bowl, whisk together buttermilk, egg and vanilla; add to flour mixture. Sprinkle with walnuts; stir with fork to make soft dough.

*With lightly floured hands, press dough into ball. On floured surface, knead gently 10 times. Pat into 10-x7-inch (25 x 18cm) rectangle; trim edges to straighten. Cut into 6 squares; and cut each diagonally in half. Place on prepared pan. Bake in centre of 400°F oven until tops are firm to the touch, 18-20 minutes. Transfer to rack; let cool.

Icing:

*In small bowl, whisk sugar with cocoa. Add milk and vanilla; whisk until smooth, adding up to 1 tsp more milk if necessary to make spreadable. Spread over scones; let stand until set, about 1 hour.

Written by Emma