SCONES

(the contents of this post, and other recipes, are also available at rcbrecipes.wordpress.com)

1. 2 cups (10 oz?) of all-purpose flour

2. 1/2 cup of sugar (splenda?) – you can weight it too, but it is such a waste since sugar doesn’t “pack”. Unless it is brown sugar, and i have NEVER used BS

3. 1 tbsp baking powder. I generally find it too strong a taste, so i use 2 tsps

4. pinch of salt. Unless you are using … (see below)
Stir together

5. Cut in 1 stick of cold unsalted (unless you can’t find it, and if you use salted, then no salt, see above)
A food processor works really, really well for cutting in. A blender not so good. I have used a vegetable grater to shed the butter to start, but typically if by hand, i take a big-old knife and cut the stick lengthwise into 2-3 strips, stack them and then into 2-3 more cuts to yield 4-9 tubes. Then into a suitable number of teeny-tiny cubes.
Cut into the flour until coarse. I really don’t go crazy with this part.

6. Add one egg, broken first into a cup. Just try to distribute it around the dough.

7. Add 1/2 cup of yogurt (vanilla? Raspberry looks funny, but tastes fine, even cherry) or ricotta cheese. Low fat is fine. Never tried sour cream. Don’t think i will.
Stir one or two times to distribute.

8. Add one spare cup of semi-sweet or bitter sweet chocolate chips.
You can use White chocolate as well, or a mixture. It tends to get oily if you have too much white chocolate. I don’t really favor milk chocolate chips, but your mileage might vary. It is NOT a nice thing to go long on the chips. The amount of chips can overwhelm the dough, and it will bake badly and might burn. Less is better in this case.
Stir or process until it comes together. If by hand, the yogurt/milk product will be on the dry side. Try not to add too much more liquid.
Take it out of the bowl, pull into a ball, and if not fully mixed, kneed 10-15 times, pulling the flatten oval back up and smearing it out (fraisage).
It should not typically be dry now, but certainly not sticky. Dust a little bench flour on the outside of the firm, pliant and pleasantly shaped globe, soft and, … never mind.
Flatten it out into a disk 2.5-3 inches thick (i times use a plastic sheet to prevent sticking on the counter), and press into a scone pan. Alternatively, place on a disk like a pasta bowl (i used to do this regularly with parchment paper under it) and pre-cut it into wedges.
I like to sprinkle a little raw cane sugar or demera sugar on the top.

9. Bake in a pre-heated 400-425 oven
until the top is lightly browned and a tooth pick or tip of knife goes in and come out unscathed. Remember there ARE chocolate chips in there so if you stab one, it will be deceiving.

Enjoy with a cold glass of milk, coffee, wine (sweet), et al. For a complete meal spread with peanut butter for breakfast.

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