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Recipe from: thibeaultstable Image credit: Ann |
White
Chocolate and Walnut Scones
“This recipe
is very versatile and can be adapted by adding fresh or dried fruit, chocolate,
nuts, poppy seeds, etc....” Ann
For the Brown
Butter Glaze:
Just melt 3
tablespoons of butter until it starts to brown.
Add a cup of
powdered sugar to a bowl,
Pour the
butter over the sugar and add a bit of cream.
Stir
well.
Add a
teaspoon of vanilla and more cream if needed.
Scones:
2 1/4 cups
flour
1/2 cup sugar
2 1/2
teaspoons baking powder
1/2 teaspoon
salt
6 Tbsp. cold
butter
1 cup heavy
cream (Option: Substitute Buttermilk and
add 1/2 teaspoon of baking soda)
3/4 cup
frozen raspberries (blueberries, blackberries, red currants, etc..)
extra cream
and sugar
Glaze
(Optional):
2 teaspoons
softened or melted butter
1/2 cup of
powdered sugar
few
tablespoons cream or milk
1 teaspoon
vanilla
Mix all
ingredients together.
Thin with
additional cream or milk if necessary.
Instructions:
Preheat oven
to 425°F.
Mix together
the flour, sugar, baking powder and salt.
Cut in butter
until it resembles coarse meal.
Stir cream in
to flour mixture.
Mix quickly
with fork just until dough starts to come together.
Tip out on to
lightly floured surface. (Will look shaggy)
Using hands
gently pat mixture to flatten.
Now fold
dough like an envelope.
Turn and fold
again.
Do this at
least three to four times.
Before the
last turn, push frozen fruit (Raspberries, Blueberries, Red Currants, etc.. )
into
dough.
Finish with
final fold and turn and roll dough into round.
Cut into six
or eight triangles.
Dough can
also be cut in half and rolled into two smaller rounds.
Cut each
round into 6 to 8 smaller scones.
Or use a
biscuit cutter to cut round scones.
This whole
step should only take 30 to 45 seconds.
Do not
over-handle. (Folding forms layers which
makes for a very flaky scone).
Bake for 15
to 18 minutes.
Option:
Drizzle with glaze.
Tip: An easy way to cut in the butter is to use a
box grater.
The large
side of the grater makes the perfect size pieces of butter.
Note: When
adding fruit to the scone mixture, make sure the raspberries
or
blueberries are frozen.
Otherwise you
end up with crushed fruit.
Still tastes
as good, but not as pretty.
Read
more and enjoy this amazing recipe and many more when visiting thibeaultstable
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