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.