Skip to main content

Chocolate Chip Scones



I have it.  It consumes me.  I have been counting down the days and will not be able to sleep tonight  (in fact I will go out of my way not to sleep tonight.)  Yes, I have royal wedding fever.  Seriously, as I write this I am glued to Bio Channel's coverage of Wills and Kate. I can't really tear myself away so this is going to be short.  Not only has this wedding consumed my thoughts, it is consuming my appetite.  I am going to need something to nosh on at 4 am while I anxiously watch every detail of the big day.  Ok, I seriously need to go, I can't  miss another second of this coverage. 

So I did tear myself away long enough to make scones for a royal wedding breakfast.  Good thing these are a cinch to whip up.

Oh my gosh, I just had a bite of one and let me tell you - you want to make these... and make a double batch, they will not last long.

(Based on recipe from Everyday Food - Letty Hampton)

2 cups all purpose flour (leveled), plus more for work surface
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1/2 cup (1 stick) cold, unsalted butter, cut into small pieces
3/4 cup dried currants (I used chocolate chips, or you could use any small dried fruit really)
1/2 cup low fat buttermilk
1 large egg, lightly beaten
1 tablespoon milk.

Preheat oven to 425.  

Dice butter into small pieces and keep in bowl in freezer until ready to use.  (Must use ice cold butter.  It is the butter that makes them moist when the cold butter hits the heat from the oven.)  Prep the other wet ingredients and put in fridge until ready to use.  

Line a banking sheet with parchment paper.  In a bowl, sift together flour, baking powder, baking soda, salt and 2 tablespoon sugar.

With a pastry blender or two knives, cut in butter until mixture resembles coarse meal.  Stir in chips.  Make at well in center, add buttermilk and egg, and stir just until combined (do not overmix). 

Transfer dough to a lightly floured work surface.  Knead 5 or 6 times.  Pat into disk and let chill in refrigerator for about 15 minutes.  Roll out onto lightly floured surface.  With a floured 2 1/2 inch biscuit cutter, cut out rounds.  Reroll and cut scraps once.

Transfer to baking sheet 1 1/2 inches apart.  Brush rounds with milk, sprinkle with 1 tablespoon sugar.  Bake until scones are golden brown, 12 to 15 minutes.  Let cool on a wire rack.  Serve warm or at room temperature with tea and enjoy the wedding of the century!




Labels:

Comments

Post a Comment

Popular posts from this blog

Letters to Bunny

Wow.  I didn't think I would ever be writing these letters, but I am so happy I am!  When I was pregnant with your big brother, we called him Pumpkin when he was in my belly and now I have started calling you Bunny, so that is why I call these, Letters to Bunny.  I didn't think I'd be writing these letters because it took almost 5 very long years to have you!  Now that you are here, I'm still in disbelief, but so happy I get to be a mom all over again!  Thank God! Being a mom is something I wanted to be my whole life.  When we had your big brother, Nate, it was the happiest time!  I knew right away that I wanted to have another baby.  Unfortunately, it wasn't so easy for me to get pregnant.  I didn't understand why.  We did lots of things to try to have a baby.  I went to many doctors, took many tests and x-rays, and after awhile of doing all these things, I kind of lost hope that I would ever be able to have another baby...
Post a Comment
Read more

Citrus Cookies

In my promise to bake more to perfect my baking skills (or to hone the lack thereof), I have taken to baking citrus cookies.  The first recipe came in my January Everyday Food magazine for Lemon Icebox Cookies.  I made these probably a month ago, they lasted a couple of days and I have to admit, every night I go into the kitchen wanting something...and it's those cookies.  Tonight, Joe was gone which means I don't have to make dinner.  But I still wanted to do something in the kitchen, so I thought it would be a good opportunity to bake. Of course the first thing that came to mind was those lemon cookies.  Problem was, I had an overabundance of limes.  I considered using the same recipe and substituting lime for the lemon, but visions of powdered sugar lime meltaways danced in my head so I hopped on the trusty laptop and found a Martha Stewart recipe for Lime Meltaways.  My inadaptness at baking really shined through tonight.  I di...
Post a Comment
Read more

Horseradish Encrusted Salmon

I know I've been touting easy, fast meals lately, but this one really takes the cake in simplicity and taste.  Joe took one bite and said, "this tastes like something I would get at a restaurant."  As I've mentioned, the only other adjective I've ever gotten from him on a meal before was "good."  This was a revelation.  Besides being all of the above, this is a healthy, low fat meal.  Definitely something you should be making soon! Horseradish Encrusted Salmon (based on Real Simple recipe) 4  6-ounce pieces skinless salmon fillet kosher salt and black pepper 1/4  cup  bread crumbs (I used Italian seasoned breadcrumbs) 1  tablespoon prepared horseradish 1  tablespoon olive oil Heat oven to 400º F. Season the salmon with salt and pepper and place on a rimmed baking sheet lined with tin foil for easy clean up. In a small bowl, combine the bread crumbs, horseradish and oil. Top the salmon wit...
1 comment
Read more