3 cups all purpose flour

1/2 cup sugar

3 tablespoons Hershey's dark cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 teaspoon cream of tartar

6 tablespoons diced cold butter

2/3 cup heavy cream plus more for topping scones

1/2 cup chopped pistachios

1/2 cup chopped chocolate


Preheat oven to 400°. In a bowl of an electric mixer with paddle attachment combine dry ingredients: flour, sugar, cocoa powder, baking soda, salt, and cream of tartar. Once dry mixture is combined add cold butter until butter is evenly disbursed through mixture. Add heavy cream and mix until texture becomes dough. Add chopped chocolate and chop pistachios. Turn down make sure out onto floured surface. Divide in half. Make two circular rounds about a half inch thick cut each circle half. Then cut each half into 45 triangles. Place scones on lightly greased baking sheet or parchment paper. Brush heavy cream on top of each scone. Bake for 15 to 18 minutes at 400°.

Presented by: Knox Provisions

Date: 5/10/17