What’s black and white and red all over? A chocolate and cream scone topped with strawberry jam!
Did you laugh? I know you probably didn’t. I know I’m not that funny. Sad Face Moment.
If you did laugh at my joke, that means you get scones! Though since I’m not a cruel person, if you didn’t laugh you can have scones too. There is no reason in the world to deprive a person of enjoying a scone, particularly when chocolate is involved.
This recipe came around when Mom and I made double chocolate scones and had some leftover double chocolate scone dough after rekneading and recutting the scraps. As it so happens, we also had some leftover cream scone dough for the same reason. It was my humble mother who doesn’t give herself enough credit who came up with the idea to combine the two scraps, and Zebra Scones were born.
These scones have the same great texture and rise as my go-to cream scone recipe but the flavor has an extra richness from the dark chocolate throughout. Anything with chocolate immediately lends itself well to something fruity and red, so these are a natural base for some strawberry or raspberry jam. Plus, since the cream portion is a tad savory and the chocolate half is a bitter dark chocolate, the sugar in the jam is a delicious treat.
And I dare you to come up with a better joke than mine 😉
Zebra Scones (Chocolate and Cream)
For cream scone dough:
- 200 g self raising flour
- 1/4 tsp salt
- 50 g ultrafine sugar
- 150 mL heavy whipping cream
Preheat oven to 220°C or 450°F. Line baking sheets with parchment paper. Set aside.
Sift together flour and salt. Add sugar and mix. Incorporate the whipping cream and knead until ingredients form a dough. Continue kneading until dough has just become smooth. Cover with a dish towel and set aside.
For the double chocolate dough:
- 100 mL heavy whipping cream
- 60 g dark chocolate
- 200 g all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp cocoa powder
- 50 g ultrafine baking sugar
- 80-100 mL water
Pour cream into a microwave safe bowl. Break chocolate into pieces and add to cream. Microwave on high for 1 minute, stirring afterwards until the chocolate melts into the cream and is smooth. Set aside and allow to come to room temperature.
Sift flour, baking powder, salt, and cocoa powder in a mixing bowl. Add the sugar and mix.
Pour in the chocolate cream and mix until dough is beginning to moisten and cream is incorportated. Stir in just enough water to fully combine dough and knead until smooth.
Knead together the two doughs (cream scones and chocolate scones) until you get a swirled/striped/speckled/zebra effect. You do not want the doughs to fully blend with each other or else you won’t get the fun color contrast.
Roll out dough onto a floured surface. Pat down to desired thickness (1 cm) and use a floured scone cutter (5 cm) to cut scones and place on baking sheets. Bake scones for 6-8 minutes until risen and browning on top slightly. Remove immediately to cool on a wire rack.
Top with a sweet, red fruit jam and think of funny, possible punny, jokes. Leave said joke in comments under recipe because yours are just that much better than mine.
E.T. Scone Home!