The kids and I went to the airport today to see my niece off on her semester abroad to England. Grantham, England to be exact. Home of Harlaxton. It is hard to believe that it was 20 years ago that my friend Beth took off for the same place and Cortny and Heaps to Ealing. Now I am beyond thirtysomething with three children in tow and the security gate is as close as I get to international travel.
In honor of S and the adventures she is embarking on tonight I give you a second scone recipe, the one that has earned the nickname The Breakfast Cookie. I first had this type of scone at a teahouse in Woodbury, MN and my sister found the recipe on epicurious.com. I like it because it is egg free, makes a great mix to give as a gift, the unbaked scones freeze well, and I always welcome an excuse to have Heath Bars in the house.
Chocolate Chip Toffee Scones
3 1/4 cups all purpose flour
1/2 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup walnuts, toasted, chopped
1/2 cup chocolate-covered English toffee bits
2 cups chilled whipping cream
2 tablespoons (1/4 stick) unsalted butter, melted
Additional sugar
Preheat oven 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, nuts and toffee bits. 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. Form dough into ball; pat out to form 1 1/4-inch-thick round. Cut dough into 12 wedges.
Transfer wedges to prepared baking sheets, spacing apart. Brush with melted butter. Sprinkle with additional sugar. Bake until golden brown, about 20 minutes. Serve warm.
Makes 12
Bon Appétit, September 1997
Showing posts with label Scones. Show all posts
Showing posts with label Scones. Show all posts
Thursday, January 4, 2007
Saturday, December 2, 2006
The Scone: A Breakfast Cookie
I have to work today so I will be making scones for my co-workers as a way to take the edge off the holiday crowds. My friend Erika and her family, who recently moved to Shanghai, dubbed my scones Breakfast Cookies. To be honest they gave that label to another version that involves chocolate chips and toffee pieces. This one by comparison is healthy. I can never understand why my children love to snack on dried cherries but pick them out of the scones. Thanks to Trader Joe's cheap prices on dried cherries and pecans I don't have to substitute dried cranberries as often.
I often times make a batch of these but only bake half and stick the other half in the freezer to bake up later.
CHERRY PECAN SCONES
2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
¼ cup butter, chilled
½ cup heavy whipping cream
1 large egg
1 ½ teaspoons vanilla extract
1 cup coarsely chopped pecans
1 cup dried cherries, plumped in a pan of boiling water and drained
6 ounces white chocolate, cut into ½ inch chunks, or ¾ cup white chocolate chips, optional
1 tablespoon melted butter
2 tablespoons sugar
Preheat oven to 375 F
In a food processor blend together the flour, sugar, baking powder, and salt. Cut the butter into ½ inch cubes and distribute them over the flour mixture. Pulse several times until the mixture resembles coarse crumbs. If you do not have a food processor with a pastry blender, or two knives used scissors fashion, cut in the butter.
Transfer mixture into a large mixing bowl. In a small bowl, stir together the cream, egg, and vanilla. Add the cream mixture to the flour mixture and knead until combined. Knead in the cherries and pecans and optional white chocolate chips
With lightly floured hands, pat the dough out into a 9-inch diameter circle. Brush with melted butter, sprinkle with sugar. With a serrated knife, cut circle into 8 wedges and transfer wedges onto an ungreased cookie sheet. Bake for 15 to 20 minutes, or until the top is lightly browned.
Using a spatula, transfer the scones to the wire rack to cool. Serve warm, or cool completely and store in an airtight container.
Adapted from Simply Scones
By Leslie Weiner and Barbara Albright
I often times make a batch of these but only bake half and stick the other half in the freezer to bake up later.
CHERRY PECAN SCONES
2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
¼ cup butter, chilled
½ cup heavy whipping cream
1 large egg
1 ½ teaspoons vanilla extract
1 cup coarsely chopped pecans
1 cup dried cherries, plumped in a pan of boiling water and drained
6 ounces white chocolate, cut into ½ inch chunks, or ¾ cup white chocolate chips, optional
1 tablespoon melted butter
2 tablespoons sugar
Preheat oven to 375 F
In a food processor blend together the flour, sugar, baking powder, and salt. Cut the butter into ½ inch cubes and distribute them over the flour mixture. Pulse several times until the mixture resembles coarse crumbs. If you do not have a food processor with a pastry blender, or two knives used scissors fashion, cut in the butter.
Transfer mixture into a large mixing bowl. In a small bowl, stir together the cream, egg, and vanilla. Add the cream mixture to the flour mixture and knead until combined. Knead in the cherries and pecans and optional white chocolate chips
With lightly floured hands, pat the dough out into a 9-inch diameter circle. Brush with melted butter, sprinkle with sugar. With a serrated knife, cut circle into 8 wedges and transfer wedges onto an ungreased cookie sheet. Bake for 15 to 20 minutes, or until the top is lightly browned.
Using a spatula, transfer the scones to the wire rack to cool. Serve warm, or cool completely and store in an airtight container.
Adapted from Simply Scones
By Leslie Weiner and Barbara Albright
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