Scones and Chocolate Gravy
We give a fun, old-fashioned recipe for biscuits and chocolate gravy an update using scones.
Scale
Ingredients
Scale
- Scones:
- 2 1/2 cups Shawnee Mills All-Purpose Flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons Hiland Unsalted Butter, cut into small pieces
- 1/3 cup granulated sugar
- 2/3 cup Hiland Whole Milk
- Gravy:
- 3/4 cup sugar
- 3 tablespoons Shawnee Mills All-Purpose Flour
- 1/4 cup cocoa powder
- 2 cups Hiland Whole Milk
- 4 tablespoons Hiland Unsalted Butter
- Scones:
Preheat oven to 425 degrees. In a large bowl, mix together flour, baking powder and salt. Add butter, using a pastry cutter or two fork. (You can also do this with a few quick pulses in a food processor.) The mixture should look like fine crumbs.
- Add sugar, and gently mix. Add milk, stirring until dough forms. If the dough is too crumbly, add a teaspoon of milk at a time to correct.
- Place dough on a floured board, kneading gently until it comes together. Pat into a round about 1 ½ inches thick. Cut into 6 wedges.
- Place scones on a cookie sheet. Bake 12 minutes or until light golden brown.
- Gravy:
In a medium saucepan, whisk the sugar, flour and cocoa powder. Whisk in milk until combined.
- Heat on medium heat, cooking and whisking until the mixture begins to boil. Let mixture thicken, which will take 5 to 10 minutes.
- Remove saucepan from heat. Stir in butter, stirring until melted. Spoon warm gravy over scones.