I have a southern girl heart, so peaches and summertime are, literally, my jam. We have great summer fruit in California but it all seems to show up at once. Surprisingly, finding the perfect peach can actually be a challenge. There are the farmers that…
Month: July 2020
Back in the ’90s I came across a recipe in a Bon Appetit Magazine for an oatmeal muffin that was filled with jam. It was more oats than flour. It had only brown sugar, no white, and even that was only half a cup. It…
Most of us have had a scone. Some of us have the traditional scone you get at high-tea. I happen to love the one at the Peninisula Hotel, in Beverly Hills. It’s an annual tradition with a few girlfriends and now we are taking our kids.
Then there are the triangle ones you can usually buy at your local coffee or tea shop. I love these too. They fill a different need. But I also love making scones at home. It can be a great way to use up that little bit of heavy cream from a recipe. It will make just the right amount of whipped cream for a dollop. I also like to make scones when I have fruit that is teetering on the edge of going bad. In some cases I use it to make jam and in some I cut up the fruit and fold it in to the scone dough.
The recipe I am giving you here, will work for a chocolate chip scone or a fruit scone. I love the texture and it is a pretty wet dough, so the scones are moist, but still has that scone flavor note.
When you do this recipe with chocolate chips, turn it out onto a well floured board and knead in more flour, a little at a time, until it is just firm enough to form a disk and cut into wedges.
If you are using fruit, I like strawberries, leave the dough as is and drop them onto the pan. They will have a more rustic look, but be just as yummy.
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Chocolate Chip Scones
- 2 cups Unbleached all purpose flour
- 1/3 cup + 2 tbsp Sugar
- 1 tbsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 6 tbsp (3/4 stick) Chilled unsalted butter diced
- 3/4 cup Semisweet chocolate chips
- 3/4 cup Chilled buttermilk
- 1 large Egg yolk
- 1 tsp Vanilla extract
- Milk for glaze
- Turbinado (Sugar in the Raw) for sprinkling
- Butter and flour a baking sheet.
- Sift 2 cups of flour, 1/3 cup sugar, baking powder, baking soda, and salt into a large bowl.
- Add butter, rub in with fingertips until it is reduced to the size of rice grains. Mix in chocolate chips.
- Whisk buttermilk, egg yolk, and vanilla in a small bowl to blend. Add mixture to dry ingredients; mix until dough comes together in moist clumps, and gather wet dough into a ball.
- Press dough out on lightly floured surface to 8-inch round. Cut round into 6 wedges.
- Transfer wedges to prepared baking sheet, spaced 1 inch apart.
- Preheat oven to 400°.
- Brush scones lightly with milk, sprinkle with remaining 2 tbsp sugar.
- Bake until scones are crusty on top and tester inserted into center comes out clean, about 15-20 minutes. These are a soft scone. If you like a firmer scone, cover with foil at 10-15 minutes to keep from getting too brown and cook an additonal 5-10 minutes.
- Serve warm with whipped or clotted cream.
This is a repost of this recipe but let’s be honest; you can never read a red velvet cake recipe too many times. This recipe is an original from my family, in Georgia, so you know it’s good! I want you to pay attention to…
This past week, I made Oatmeal Blueberry Cookies. I haven’t made them in years. But like a lot of you, I am digging deep into my resources to come up with different things to cook and bake, during this “stay-at-home” time. I first made these…