Easter is one of those holidays where, like Christmas, everyone gets up early.  For Brother and I, it was because there were gifts to be opened (in the form of adorable, bunny-shaped Easter baskets) before Church started.  And, of course, I had to allow time to dress in my frilly, white Easter dress and matching hat.  Of course.  But a girl never grows out of dressing for the occasion, so if you think for one second that I’m lying when I tell you that Cousin and I went searching for Easter hats last week…well then, please reread my last hundred or so entries.  Because of all the bad life choices I’ve made, Easter-hat-shopping, even though we came up empty-handed, will never be one of them.

So for all of you who will be up early tomorrow to dress up for Church and egg-hunting, might I suggest some  scones for breakfast?

Double Chocolate Scones

I used half whole wheat flour, half white flour here, and you really can’t tell the difference…plus it makes me feel better about it.  I also cut the scones into the shape of crosses…mostly because I like holiday-themed anything.

2 cups flour

1 tbsp baking powder

4 tbsp sugar

1/2 tsp salt

5 tbsp butter, chilled and cut into cubes

1/2 cup milk

1/2 cup half-and-half or cream

2 tbsp cocoa powder

2 oz. white chocolate, chopped

1 tbsp vanilla extract

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

In a large bowl, mix the flour, baking powder, sugar, salt, and cocoa powder together.  Using a pastry cutter, incorporate the butter.  When it is broken up into small clumps throughout the dough, add the cream, milk, and vanilla, and stir just until a dough is formed.  Add the white chocolate and mix just until evenly incorporated.

Turn the dough out onto a floured surface and knead to bring all the bits together.  Once the dough forms a cohesive ball, either press it into an 8-inch cake pan, then turn back out onto the floured surface and cut into wedges, OR use cookie-cutters to create shapes, pressing the extra dough scraps back together and repeating until you’re out of dough.

Place the scones on the lined baking sheet and bake for 10-15 minutes.

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