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La Belle Cuisine - More Breakfast Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
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Breakfast Valentines



Stonewall Kitchen, LLC

"Food, like a loving touch or a glimpse of divine power,
has that ability to comfort."

~ Norman Kolpas

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With Love
With Love
Anna Flores
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Anna Flores
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La Belle Cuisine


Breakfast Valentines
(Chocolate Scones)

Year in Chocolate:
Four Seasons of Unforgettable Desserts

By Alice Medrich, 2001, Warner Books, Inc.


“For breakfast or tea, the quintessential chocolate scone to nibble
with barely sweetened whipped cream or crème fraîche and jam.”

Makes 10 2 3/4-inch scones


1 1/2 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder if
using Dutch process cocoa, or
a scant 1 teaspoon baking soda
if using natural cocoa
1/4 teaspoon salt
10 tablespoons melted unsalted
butter, hot (1 1/4 sticks)
1/4 cup plus 2 tablespoons unsweetened
cocoa powder, Dutch process or natural
1 egg, cold
1/4 cup plus 2 tablespoons milk, cold
Barely sweetened whipped cream,
for serving (optional)
Crème fraîche, for serving (optional)
Jam, for serving (optional)
Berries, for serving (optional)

A 2 1/2-inch heart-shape biscuit or cookie cutter
1 baking sheet, preferably lined with parchment,
otherwise ungreased

Position a rack in the center of the oven. Preheat the oven to 400
degrees F.
To make the valentines, in a medium bowl, mix the flour, sugar, baking powder or soda, and salt.
In a separate bowl, mix the hot butter and cocoa until smooth. Stir in the
egg and milk. Pour the wet mixture over the dry ingredients. Fold gently
with a rubber spatula, scraping the ingredients from the sides of the bowl
to the center, just until all of the flour mixture is moistened. Do not try to
make a smooth dough.
Place the dough on a sheet of wax paper and pat it into a 10- by 5-inch rectangle (assuming your heart cutter is 2 1/2 inches). Chill the dough for about 15 minutes to firm it up slightly.
Cut out 8 hearts. Use dough scraps to form 2 more hearts. Transfer the
hearts to the baking sheet. Bake until the tops are dry and cracked and
the bottoms have begun to color, about 12 minutes. Serve warm or at
room temperature. Serve with barely sweetened whipped cream or
crème fraîche with jam or fresh berries.

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