Food, Facts & Fun
Scones and Chocolate Gravy
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We give a fun, old-fashioned recipe for biscuits and chocolate gravy an update using scones.
- 2 1⁄2 cups Shawnee Mills all-purpose flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 8 tablespoons Hiland cold unsalted butter, cut into small pieces
- 1⁄3 cup granulated sugar
- 2⁄3 cup Hiland whole milk
- 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
1. Preheat oven to 425 degrees. In a large bowl, mix together flour, baking powder and salt. Add butter, using a pastry cutter or two forks. (You can also do this with a few quick pulses in a food processor.) The mixture should look like fine crumbs.
2. 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.
3. 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.
4. Place scones on a cookie sheet. Bake 12 minutes or until light golden brown.
1. In a medium saucepan, whisk the sugar, flour and cocoa powder. Whisk in milk until combined.
2. Heat on medium heat, cooking and whisking until the mixture begins to boil. Let mixture thicken, which will take 5 to 10 minutes.
3. Remove saucepan from heat. Stir in butter, stirring until melted. Spoon warm gravy over scones.