A friend said “I am so bored with my own cooking.” When I chimed in that so was I , she was flummoxed. What hope did that leave for her if even I am bored. It made we realize that we have to rely on…
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.
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!
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.
Today is #NationalChocolateCakeDay ! It’s the perfect holiday and great reason to make a heavenly chocolate cake. Enjoy my go to recipe! This is three full layers of cake, not one cake cut into three layers! With lots of rich milk chocolate frosting between and…