This recipe comes from Jo Cooks, another great cooking blog. I've never made scones before, but I've purchased them before, and they are a great addition to your breakfast or brunch menu. They are not too sweet, and usually have a nice crunch to them.
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2 1/2 cups all purpose flour
2 tbsp sugar
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 cup buttermilk
1 egg
1/2 cup cold butter, cubed
1 cup strawberries washed and quartered
1/2 cup milk chocolate chunks
1/4 cup flour for dusting over your work surface
extra buttermilk for brushing scones
sugar for sprinkling over scones
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silpat. In a large bowl, mix together the flour, sugar, baking soda, baking powder and salt. Pour buttermilk in a large glass measuring cup and whisk the eggs into the buttermilk. Add the cubed butter to the flour mixture and using 2 knives or a pastry blender, cut in the butter until dough until the mixture is crumbly and resembles peas.
Add the buttermilk mixture to the flour mixture and mix well with a fork or wooden spoon. Add the strawberries and chocolate chips and roughly mix everything until combined. Turn the dough out onto a floured surface and form into a round disk, about 10 inches in diameter and about 3/4 of an inch thick. Cut into 8 triangles.
Place the scones onto your prepared baking sheet and brush with buttermilk, then dust with sugar. Bake 400 degrees for about 25-30 minutes.
These can be be stored in the freezer for up to one month,
2 1/2 cups all purpose flour
2 tbsp sugar
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 cup buttermilk
1 egg
1/2 cup cold butter, cubed
1 cup strawberries washed and quartered
1/2 cup milk chocolate chunks
1/4 cup flour for dusting over your work surface
extra buttermilk for brushing scones
sugar for sprinkling over scones
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silpat. In a large bowl, mix together the flour, sugar, baking soda, baking powder and salt. Pour buttermilk in a large glass measuring cup and whisk the eggs into the buttermilk. Add the cubed butter to the flour mixture and using 2 knives or a pastry blender, cut in the butter until dough until the mixture is crumbly and resembles peas.
Add the buttermilk mixture to the flour mixture and mix well with a fork or wooden spoon. Add the strawberries and chocolate chips and roughly mix everything until combined. Turn the dough out onto a floured surface and form into a round disk, about 10 inches in diameter and about 3/4 of an inch thick. Cut into 8 triangles.
Place the scones onto your prepared baking sheet and brush with buttermilk, then dust with sugar. Bake 400 degrees for about 25-30 minutes.
These can be be stored in the freezer for up to one month,
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