Scones
Reposting scone recipes from the Rabbity Crafts blog since I've shifted to this blog. Yes, I'm blog fickle.
Be sure to use cold butter and not overwork the dough, and they'll come out of the oven golden brown outside and soft on the inside. Here's two of my favorite scone recipes from "Simply Scones."
Chocolate Orange Scones
Makes 8 large scones
Ingredients:
2 cups flour plus extra to flour the board and knife
1/3 cup sugar
1/2 tsp salt
2 teaspoons baking powder
1/2 cup (1 stick) unsalted butter, chilled, cut into small cubes
2 large eggs
1/4 cup orange juice
grated peel of 1 orange
1 tsp vanilla
3/4 cup mini chocolate chips
* egg white mixed with 1/2 tsp of water
1. Preheat oven 425 degrees
2. Mix 2 cups flour, sugar, baking powder in a large bowl.
3. Cut butter into the flour mixture with pastry cutter or two knives until they look like small pea size crumbs.
4. Mix orange juice, eggs orange peel and vanilla in small bowl.
5. Add orange juice mixture into flour mixture. Stir together, then add chocolate chips. Dough should be slightly sticky rather than wet. Use floured hands to incorporate into a ball.
6. Place dough on floured cutting board. Flatten into an 8" circle. Cut with a floured knife into 8 wedges.
7. Place wedges on greased baking sheet, keeping them in a circle close together but not touching. *Brush tops with egg wash (optional). Bake for 20-25 minutes until golden brown.
8. Cool on a baking rack.
Jam Filled Walnut Scones
Makes 12 small scones
Ingredients
2 cups flour plus extra to flour the board and knife
1/2 cup finely chopped walnuts
1/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 Tbsp unsalted butter, chilled, cut into small cubes
2/3 cup buttermilk
1 tsp vanilla extract
1/4 cup preserves (I use strawberry)
1. Preheat oven to 400 degrees
2. Lightly grease baking sheet
3. In a large bowl, mix together flour, sugar, baking powder, baking soda and salt.
4. Cut butter into the flour mixture with pastry blender or two knives until it resembles coarse crumbs.
5. Stir the vanilla into the buttermilk.
6. Add the buttermilk mixture to the flour mixture. Stir to combine, then add walnuts. Dough will be slightly sticky, not wet. Use floured hands to incorporate into two balls.
7. Place dough onto floured cutting board. Flatten into two 5" circles. Use floured knife to cut into 6 wedges. Transfer 12 wedges onto baking sheet, keeping them in circles close together but not touching.
8. Use sharp knife to run a slice on top of the scones. Carefully dollop a teaspoon of preserves into the slits.
9. Bake 17-19 minutes until the tops are golden brown.
10. Remove from baking sheet on a cooling rack at least 5 minutes.
Be sure to use cold butter and not overwork the dough, and they'll come out of the oven golden brown outside and soft on the inside. Here's two of my favorite scone recipes from "Simply Scones."
Chocolate Orange Scones
Makes 8 large scones
Ingredients:
2 cups flour plus extra to flour the board and knife
1/3 cup sugar
1/2 tsp salt
2 teaspoons baking powder
1/2 cup (1 stick) unsalted butter, chilled, cut into small cubes
2 large eggs
1/4 cup orange juice
grated peel of 1 orange
1 tsp vanilla
3/4 cup mini chocolate chips
* egg white mixed with 1/2 tsp of water
1. Preheat oven 425 degrees
2. Mix 2 cups flour, sugar, baking powder in a large bowl.
3. Cut butter into the flour mixture with pastry cutter or two knives until they look like small pea size crumbs.
4. Mix orange juice, eggs orange peel and vanilla in small bowl.
5. Add orange juice mixture into flour mixture. Stir together, then add chocolate chips. Dough should be slightly sticky rather than wet. Use floured hands to incorporate into a ball.
6. Place dough on floured cutting board. Flatten into an 8" circle. Cut with a floured knife into 8 wedges.
7. Place wedges on greased baking sheet, keeping them in a circle close together but not touching. *Brush tops with egg wash (optional). Bake for 20-25 minutes until golden brown.
8. Cool on a baking rack.
Jam Filled Walnut Scones
Makes 12 small scones
Ingredients
2 cups flour plus extra to flour the board and knife
1/2 cup finely chopped walnuts
1/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 Tbsp unsalted butter, chilled, cut into small cubes
2/3 cup buttermilk
1 tsp vanilla extract
1/4 cup preserves (I use strawberry)
1. Preheat oven to 400 degrees
2. Lightly grease baking sheet
3. In a large bowl, mix together flour, sugar, baking powder, baking soda and salt.
4. Cut butter into the flour mixture with pastry blender or two knives until it resembles coarse crumbs.
5. Stir the vanilla into the buttermilk.
6. Add the buttermilk mixture to the flour mixture. Stir to combine, then add walnuts. Dough will be slightly sticky, not wet. Use floured hands to incorporate into two balls.
7. Place dough onto floured cutting board. Flatten into two 5" circles. Use floured knife to cut into 6 wedges. Transfer 12 wedges onto baking sheet, keeping them in circles close together but not touching.
8. Use sharp knife to run a slice on top of the scones. Carefully dollop a teaspoon of preserves into the slits.
9. Bake 17-19 minutes until the tops are golden brown.
10. Remove from baking sheet on a cooling rack at least 5 minutes.
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