Scones have become a new found favorite at our house. "Better than muffins", my son said yesterday.
I have tried several recipes with different liquid ingredients...buttermilk, heavy cream, whipping cream. To date, this has been the best base scone recipe I have made. Originally, this recipe started as Epicurious' Chocolate Chip-Toffee Scone recipe. It was an interesting recipe because it called for whipping cream and you whip the cream into stiff peaks before adding it to the dry ingredients.
As I looked at the ingredients for chocolate chips and toffee bits, I did think to myself, "Could you put something other than chocolate in these scones?" I thoroughly enjoy chocolate for breakfast, but I thought I should probably add fruit to this recipe. We had been to Sid Wainer's and had bought a package of dried cherries. A-ha! There was my fruit. But think of the different combinations:
1. Blueberries and Lemon Rind
2. Orange Rind and Cinnamon
3. Craisins and White Chocolate
4. Chocolate Chips and Toffee Bits
5. Raisins and Chopped Walnuts
And my favorite: Mini Semi-Sweet Chocolate Chips, Dried Cherries and Walnuts. These scones were very easy to make, once the cream was whipped, I blended and kneaded the scones right in the bowl.
The scones were delicious, very light...which is why I really enjoyed. I liked the fact that there was a little bit of everything...mini chocolate chips, fruit and nuts, no one ingredient overpowered the scone. They melted in your mouth. Jeff's parents loved them, Brian took 4 to work, my parents took some home (after dinner last night) and by this morning, Jeff and I split the last scone. It looks like I'll be making more this week.
It's vacation week, show your family you love them and make their favorite scone combination. Then write me and tell me how they came out! I love pictures, too!
Ingredients:
3 1/4 cups of all purpose flour
1/2 cup of sugar
1 tablespoon plus 1 teaspoon of baking powder
1/4 teaspoon of salt
1 cup of mini semisweet chocolate chips
1/2 cup of walnuts, toasted, chopped
1/2 cup of dried cherries, coarsely chopped
2 cups of chilled whipping cream (I used heavy cream and it worked perfectly)
2 tablespoons (1/4 stick) unsalted butter, melted
Additional sugar
Preparation:
Preheat oven to 375°F. Lightly butter 2 heavy large baking sheets. Combine flour, 1/2 cup sugar, baking powder and salt in large bowl. Stir in chocolate chips, walnuts and dried cherries. Beat cream in another large bowl until stiff peaks form. Fold whipped cream into dry ingredients. Turn dough out onto lightly floured surface. Knead gently until soft dough forms about 2 minutes. (I kneaded mine right in the bowl. I found it easier). Place the dough on a floured surface and form into a ball; pat out to form 1 1/4-inch-thick round. Cut dough into 12 wedges.
Transfer wedges to prepared baking sheets, spacing apart. (I place mine in the mini scone pan, see above.) Brush with melted butter. Sprinkle with additional sugar. Bake until golden brown, about 20 minutes. Serve warm.
