The Mayans were the first fans of chocolate. In 800 AD, they would harvest cocoa beans, grind them up and drink them with chile and cinnamon. Later the Toltecs took over the Yucatan peninsula. By the 1500s, the Aztecs felt that cocoa beans were from the gods. Only royalty could afford to consume them as cocoa beans were used as money. They felt that cocoa beans could be used to cure many ailments from depression to sexual disfunction.
Combining the flavors of the Mayans with my favorite treat, the Scottish Scone, I have come up with this:
- 2 cups all-purpose flours
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1/4 cup cocoa powder
- 1/4 cup sugar
- 1/4 cup unsalted butter, cold and chopped
- 2/3 cup buttermilk
- 2 tablespoons instant espresso
- Preheat oven to 450 degrees.
- Sift dry ingredients into a bowl.
- Add the butter and using a pastry blender, mix into the flour mixture until the size of peas.
- Add the instant espresso to the buttermilk, and then slowly fold into the dry ingredients.
- Form into 8 scones and bake for 15 minutes.
- Serve immediately.
Yields: 8 scones