Buried under the strawberry ice cream and warm chocolate ganache is Bob's chocolate cream scone-shortcake

Buried under the strawberry ice cream and warm chocolate ganache is Bob’s chocolate cream scone-shortcake


  • 9 tablespoons sugar
  • 1/3 cup cocoa powder, Brut Belgium, or your favorite cocoa brand
  • 1/2 teaspoon espresso powder
  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, slightly frozen
  • 1 egg, lightly beaten
  • 1 cup heavy cream
  • 1 teaspoon real vanilla


In a large bowl, combine sugar with cocoa powder and espresso powder until powders are well distributed. Add flour, baking powder, baking soda and salt and blend well. Grate butter on large hole grater right over the bowl of dry ingredients. Toss to mix with dry ingredients. In separate container, blend egg, cream and vanilla together. Pour into dry ingredients and gently stir together. Do not over mix. When you can gather dough into a ball, kneading gently. Place dough ball onto a floured board and press into a circle; cut circle into half and half again until you reach your desired size triangle for each scone. Chill this cut circle of dough or freeze before baking. If desired, sprinkle with sugar before baking. To bake break scones apart into individual servings. Bake at 400ºF for approximately 10 – 15 minutes, or more if very large. They should be firm, but should not see color of  brown on top or bottom. Test with pick to be sure center is cooked.

Serve as is with coffee, or split for a berry short cake like we did in the July Dinner Show 2015.



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