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Chocolate Lover's Scones Recipe

Guest Author - Caitlin McLeod

I just love scones. There is something comforting yet elegant about a warm, tender, melt-in-your-mouth scone, fresh from the oven. I find that many scones sold in bakery departments of stores to be somehow lacking in taste and tenderness, so I prefer making my own. Do try this one at home.

Note: OK, I confess: while I normally recommend using almond milk as a healthier alternative to dairy, scones actually do turn out more tender when made with buttermilk. Both are delicious, though, so take your pick!

Chocolate Lover’s Scones

1 cup all purpose flour

2 cups whole-wheat pastry flour

2-1/2 Tbls. sugar

1 Tbls. baking powder

1/2 tsp. salt

2 oz chopped (not grated) bittersweet chocolate or chocolate chips

1 stick butter, cut into small pieces

2/3 cup buttermilk or almond milk

1) Mix the dry ingredients, then add the chocolate pieces. Cut in the butter with a pastry blender until the mixture resembles coarse meal. If you prefer, you can add the butter to the flour in a Cuisinart or other processor; just put the mixture into a bowl before adding the liquid by hand. This will prevent the dough from becoming too tough.

2) Stir in the buttermilk until just blended. You may need a bit extra. Be sure not to over-mix!
Turn the dough onto a floured surface or directly onto a cookie sheet, and pat the dough into a 1-inch high round. Cut it into eight wedges, arrange these on a baking sheet, and bake at 375º F for 20 minutes or until golden brown.

Another pretty way to shape the scones is to pat the dough into a round about ½” high, then cut the scones out with a heart-shaped cookie cutter. Bake for 10-15 minutes, until golden.

Serve scones warm with lavender butter and a nice pot of tea or hot chocolate. Or for a more British tradition, serve the scones with clotted cream and your favorite jam. Another unusual twist for breakfast: split a warm scone, spread it with butter, then top each half with a fried egg. Yum, yum, yum!

Lavender Butter

1 stick butter, softened
1-2 tsp. lavender buds, or to taste

Beat the butter in a bowl until soft and fluffy. Blend in the lavender, one teaspoon at a time, until it tastes just right. You can form it into balls, or pack the butter into small pretty molds, and chill until firm before unmolding. Or pat the butter into a square pan, chill, then cut it out with cookie cutters when cold but not completely stiff. Serve the butter at room temperature.
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Content copyright © 2015 by Caitlin McLeod. All rights reserved.
This content was written by Caitlin McLeod. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.


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