A while ago, my sister and I watched Anne Burrell on Food Network make cupcakes. We decided make them, following the directions scrupulously, but they did not work out. If you did a blind tasting, you would have thought you were eating a cornbread muffin with a buttery sauce on top. The frosting actually tasted more like butter than chocolate. Here is the “frosting” after chilling in the refrigerator for a few days.
You don’t have to be a restaurant chef to know that that isn’t frosting. It’s butter. Chocolate butter. While it didn’t work for the cupcakes, I figured it would be the perfect thing to put on scones, so I decided to adapt my mom’s cream scone recipe for the occasion. Here are the results:
The scones are great on their own, but you may want to make the frosting/butter because it is so good with the scones! I’d recommend cutting the recipe in half, though—maybe even only make a fourth!
2 c. flour
1/3 c. sugar
2 t. baking powder
1/8 t. salt
1/3 c. butter, chilled
1/2 c. heavy whipping cream (or half ‘n half)
1 1/2 t. vanilla extract
1/2 c. mini semisweet chocolate chips (you can use regular, but the mini ones are very cute)
Mix dry ingredients. Cut in butter until coarse crumbs. Add liquid ingredients, and stir until combined. Stir in chocolate chips. On a floured surface, pat dough into an 8-inch circle and cut into 8 wedges. Bake on a greased baking sheet at 425 degrees for 13-15 minutes.