Chocolate-Strawberry Scones
Make 12 cones
Adapted from Mackley & Handslip
3 tablespoons all-purpose flour
1 tablespoon unsweetened cocoa powder
1/4 cup sugar
1 egg white
2 tablespoons unsalted butter, melted
2 tablespoons chopped pistachios
Filling:
1 cup whipping cream
2 tablespoons Framboise (Raspberry liquor)
4 ounces strawberries, hulled
Preheat oven to 400 F (205° C). Grease and flour 3 baking sheets. Sift flour and
cocoa into a medium-sized bowl; stir in sugar. Make a well in center. Add egg
white and butter and beat until smooth. Place spoonfuls of mixture onto prepared
baking sheets, spacing well apart, and spread out thinly to 4-inch circles.
Sprinkle with nuts. Bake in preheated oven 4 to 6 minutes. Remove with palette
knife and curl each around a cornet mold, holding in position until set. Remove
from molds. To prepare filling, in a small bowl, whip whipping cream and
Framboise until thick. Spoon 1/4 of whipped cream into a pastry bag fitted with
a large fluted nozzle. Slice strawberries and reserve 12 slices. Fold remaining
strawberry slices into remaining whipped cream and spoon into chocolate cones.
Pipe a rosette of whipped cream on each and decorate with a strawberry slice.
Note: The mixture makes 15 cones which allows for 3 breakage's. Only bake 3
circles at a time or they will begin to set before you have time to roll them
up.