Hello there!
I just wanted to share my favorite scone recipe with you.
My sister Molly and I made them a few weeks back, and they were just delicious!
What you'll need:
{Ingredients}
10 tbs unsalted butter, frozen
1/4-1/2 c. dark chocolate chips
1/2 c. whole milk
1/2 c. sour cream
2 c. unbleached, all purpose flour (plus a little extra for work surface)
1/2 c. sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1-2 tbs orange juice
2 tsp orange zest
{Directions}
1. Position oven rack to middle position and heat oven to 425 degrees.
Grate frozen butter on large holes of grater (8 tbs total). Place grated butter in freezer until needed. Melt remaining 2 tbs butter and set aside.
2. Whisk together milk, sour cream and orange juice in medium bowl; refrigerate until needed.
Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt and orange zest in medium bowl.
Add frozen butter to flour mixture and toss will fingers until thoroughly coated.
3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6-8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
* (I found it was really sticky, so it took a little more flour than I thought. Just remember, the ragged ball will still bee quite sticky, but it prevents scones from being too dry.)
4. Roll dough into approximate 12-inch square. Following illustrations, fold dough into thirds like a business letter, using metal spatula to release dough if it sticks to countertop.
Lift short ends of dough and fold into thirds again to form approximate 4-inch square.
Transfer dough to lightly dusted place and chill in freezer 5 minutes.
5. Transfer dough to floured work surface and roll into approximate
12-inch square again.
Sprinkle chocolate chips evenly over surface of dough, then press down so they are slightly embedded into dough.
Using metal spatula, loosen dough from work surface.
Roll dough, pressing to form tight log.
Lay seam-side down and press log into 12-inch by 4-inch rectangle.
Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles;
then cut each triangle in half, to form smaller triangles (16 total).
Transfer to parchment lined baking sheet.
6. Brush tops with melted butter and sprinkle with raw sugar.
7. Bake until tops and bottoms and golden brown, 18-25 minutes. Transfer to wire rack and let cool 10 minutes before serving.
8. All that's left to do is
thoroughly enjoy...
preferably with coffee and a friend.
Bonte
