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The mini chips are pretty necessary as you want tiny chocolate bits... here's the recipe:
Joined: Jul 17, 2006
Posted to Thread #16992 at 7:36 pm on Nov 27, 2009
This makes a very tender scone - not like the heavier versions. It is done in a food processor (which I don't have), so I use my pastry blender/cutter to cut in the flour and butter:
I can't even describe how wonderful these are! The others I have posted (made with buttermilk) are delicious, too, but these have such a delicate texture. Brackets are around my own notes.
(from Cook's Illustrated)
2 cups flour
1 tbl. baking powder
3 tbl. sugar
1/2 tsp. salt
5 tbl. butter, chilled, cut in small cube
1/2 cup currants [or, I prefer 1/4 cup mini chocolate chips]
1 cup heavy cream
Heat oven to 425 deg. Line baking sheet with parchment.
Put flour, baking powder, sugar and salt in food processor and pulse to combine. Distribute butter evenly over flour mixture and pulse with 1-second pulses. [not, I do not use a food processor so I do it in a mixing bowl with pastry blender].
Pour cream over, add either the currants or chocolate chips [I MUCH prefer the chips], and pulse until it starts to gather together.
Transfer to counter and knead about 5-10 seconds. Pat into an 8" round and cut into 8 wedges. Place wedges on parchment. Bake 12-15 min. until done.
Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!
Other messages in this thread:
- 16992. I made these for breakfast today and they were delicious. REC: Cinnamon Scones - Dawn_MO - 9:23am on 11/27/09 (4)
- I throw a handful of mini choc chips in mine... but yup, you could use any flavor ... (more) - cheezz - 2:56pm on 11/27/09