Dark Chocolate Heart Scones With Chocolate Ganache & Toasted Coconut

1. 1

   For the scones:

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   Preheat oven to 425 F. In a large bowl, combine flour, baking powder, salt and sugar. With a pastry blender or your (clean) fingers, cut the butter into the flour and sugar. Combine until resembles coarse crumbs.

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   In another small bowl, combine milk, egg, and vanilla. Add wet ingredients into dry along with chocolate chips in batches until mixture clings together and forms a soft dough.

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   Flour a work surface and knead the dough gently 5 or 6 times. Then roll dough into a 7 inch round. Use a heart shaped cookie cutter and cut out 8 (or more depending on dough) hearts. Place hearts on a baking sheet that you've sprayed with non-stick cooking spray. You can re-roll the scraps to make additional scones.

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   Bake for about 16 minutes or until golden brown. Remove from oven and let them cool slightly. Spread chocolate ganache on top and top with toasted coconut.

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   For the ganache:

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   In a medium saucepan, melt chocolate chips and cream over medium heat. Stir to combine and set aside until thickened.

No nutritional information available.

No additional tips available.