By Angela Denstad Stigeler
Valentine’s Day is an opportunity for a little indulgence, so go ahead and make a fool for yourself and your special someone. A simple sweet comprised of whipped cream and fruit puree, a fool (from the French foulé) is a natural companion for these dark, chocolately scones. This pair of recipes is particularly well matched, since these clever scones substitute yogurt for their usual cream, making the fool all that much more welcome. The scones take a little effort, but the fool is simple enough, so that even their preparations are complimentary.
Although scones and cream are traditional with afternoon tea, these would be equally welcome with breakfast coffee or after-dinner wine. So find time to treat your valentine to scones and a fool made with love.
Raspberry Fool and Double Chocolate Scones
For the scones
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/3 cup packed brown sugar
2 teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
½ cup of cold butter
½ cup of miniature semisweet chocolate pieces
1 beaten egg yolk
1 cup plain yogurt
1 cup of sifted powdered sugar
1 tablespoon of butter, melted
1 teaspoon of milk
1 teaspoon of vanilla
For the fool
1 cup frozen raspberries
6 tablespoons sugar
1 cup heavy cream
Preheat the oven to 375 degrees and line a baking sheet with parchment. In a large bowl whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, cinnamon and salt. Using the large holes of a box grater, grate the cold butter into the flour mixture. Stir until the largest clumps of butter are the size of peas, then stir in the chocolate chips. Make a well in the center of the dry ingredients.
Combine the egg yolk and yogurt and add to dry ingredients, stirring until moistened. Turn out the dough onto the baking sheet and gently knead just until it holds together. Roll or pat the dough out to 1-inch thickness and cut out 3-inch hearts or other shapes. Alternatively, pat the dough into a 9-inch circle and cut into 10-12 wedges. Arrange the scones an inch apart on the baking sheet. Bake about 18 minutes or until bottoms are lightly browned. Cool on a wire rack for 5 minutes.
In a small mixing bowl stir together the vanilla glaze ingredients. Add more milk, 1/4 teaspoon at a time, until the glaze is thin enough to drizzle over the scones.
Meanwhile, make the fool by bringing the raspberries, ¼ cup of the sugar and ¼ cup of water to a simmer in a small saucepan. When the berries are soft, about 5 minutes, puree the mixture and strain out the seeds. Set aside to cool.
Combine the heavy cream with the remaining 2 tablespoons sugar in a mixing bowl and whip until soft peaks form. Gently fold the raspberry puree into the cream, leaving some streaks of raspberry and cream. Serve along with the scones, filling the scones with the fool if desired.