Scones, two ways!

Scones, two ways!

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.

Please be sure to follow me on Instagram, @whiskinthesouthern. I am trying to get a book deal and publishers want to know you follow me. Let’s get this done together. And of course send me your comments, suggestions and photos of this recipe. I want to hear from you!

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Chocolate Chip Scones

Course: Beginnings

Ingredients

  • 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

Instructions

  • 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.

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