I have always been passionate about designing and making meaningful gifts and keepsakes and was very fortunate to able to start my own business. Lauren Nicole Gifts (name after my niece) was started in 2004 and was a great way for me to have my own business, but still move around as an Army wife. My husband recently retired from the Army and we are now permanently located in Ouray, Colorado
Thursday, August 26, 2010
Chocolate Chip Scones
I love scones, especially with chocolate! I found this recipe on The Joy of Baking website and made it over the weekend. I really like how the recipe turned out. If you wrap the scones up after they are completely cooled down they will stay soft for several days. We get together with friends for dinner a lot and I am always looking for something new to bring. I think for a change it would be nice to bring over a batch of scones, maybe with a bag of gourmet coffee or tea as a gift.
1. Pre-heat oven to 400 degrees
2. Mix the following: 2 cups all-purpose flour, 1/2 cup white sugar, 1-1/4 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
3. Cut 1/2 cup butter (1 stick) into the flour mixture. This works best by cutting the butter into pieces and then cutting the butter into the flour using a pastry blender. I have the one from Williams-Sonoma and love it...see picture below).
4. Stir in 1/2 cup chocolate chips (or dried fruits or nuts).
5. Add 2/3 cup buttermilk and 1 teaspoon of vanilla to the mixture. Mix just enough to bring the ingredients together.
6. Dump dough onto a floured surface and knead 3 to 4 times (Don't over knead the dough or the scones will turn out tough).
7. Form the dough into a large flat circle (about 1" tall).
8. Cut the circle into 8 wedges. Brush the tops of the wedges with milk and sprinkle with a little white sugar.
9. Place wedges on a greased cookie sheet, keeping them about 2 inches apart.
10. Bake at 400 degrees for 15 to 20 minutes.
Because I didn't have any white flour I substituted wheat pastry flour. I think the wheat turns our great as long as it is pastry flour which is ground finer then regular wheat flour.