holly@hpfcla.UUCP (10/11/85)
Here are some more chocolate bread recipes. These recipes come from the Vol. 1, No. 3 issue of Chocolatier magazine. These look wonderful. I may not get them all entered today, but eventually they will all appear in net.cooks. ORANGE CHOCOLATE CHIP WHOLEMEAL SCONES 2 cups whole wheat pastry flour (avail. in health food stores) 1 cup unbleached all-purpose flour 1 tsp. cream of tartar 4 tsps. baking powder 1/4 tsp. salt 12 T. (1 1/2 sticks) unsalted butter, chilled and cut into bits 1 egg, slightly beaten 1 cup milk 1 tsp. orange extract 1 tsp. vanilla 1 T. grated orange zest 1/4 cup sugar 1 cup semisweet chocolate morsels 1. Preheat oven to 375 degrees. Butter 2 large baking sheets. In a large bowl, sift together the flours, cream of tartar, baking powder and salt. Using a pastry blender or two knives, cut in the butter intil the mixture resembles coarse meal. 2. In a small bowl, combine the egg, milk, extracts and orange zest. Quickly stir the liquids into the dry ingredients. Add the sugar and chocolate morsels, mixing only enough to blend the ingredients together. 3. Using about 1/4 cup of dough per scone, drop large tablespoonfuls of the dough onto the prepared baking sheets, allowing 6 scones per sheet. Bake for 20 to 25 minutes, reversing the sheet after 10 minutes, and reducing the heat to 350 degrees for the remaining 10 to 15 minutes of baking. The scones will be light on top and golden brown on the bottoms. They are best served warm, with whipped butter or honey. (I'll post more later.)