cones make a
delicious breakfast especially on busy weekday mornings. This recipe uses
buttermilk instead of the traditional cream (or milk) which gives the scones a
light and spongy (bread-like) texture that you cannot get when using milk. Scone dough is very versatile and adding chocolate chunks (chips) adds a
delicious chocolate flavor that is sure to please the chocolate lover. I
say chocolate chunks because I prefer making my own chocolate chips by cutting
up a favorite chocolate bar.
The unevenness of the chunks I find very
appealing. Of course, you can always use your favorite brand of regular
semisweet chocolate chips. I also like to sprinkle Cinnamon Sugar over the
tops of the scones before baking to give the scones a subtle cinnamon flavor. And lastly, to give the tops of the scones a golden brown color and crispy
crust, the just baked scones are dusted with powdered sugar and placed under the
broiler until the sugar melts. But watch carefully, as the sugar can burn
very quickly.
If you are not familiar
with buttermilk it has a nice thick creamy texture with a rich tangy buttery
taste that makes baked goods tender.
Whereas in the past it was the liquid left over after churning butter it is now
commercially made by adding a bacteria to whole, skim, or low fat milk. You can make your own buttermilk by
adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to
1 cup of milk. Let stand 5 to 10 minutes before using.
Preheat oven to 400
degrees F (200 degrees C) and place rack in middle of oven. Line a baking
sheet with parchment paper.
In a large
bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter
into small pieces and blend into the flour mixture with a pastry blender or two
knives. The mixture should look like coarse crumbs. Stir in the
chocolate chunks (or chips) and dried cherries. In a small measuring cup whisk together the buttermilk and vanilla extract
and then add to the
flour mixture. Stir just until the dough comes together (add more
buttermilk if necessary). Do not over mix the
dough.
Transfer to a lightly floured surface and
knead
dough gently four or five times and then pat the dough into a circle
that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this
circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg
mixed with 1
tablespoon milk and brush the tops of the scones with this mixture. To make the Cinnamon Sugar, mix together the sugar and ground cinnamon. Sprinkle
the tops of the scones with a little of the cinnamon sugar.
Bake
for about 15 to 20 minutes or until golden brown and a toothpick inserted in the
middle comes out clean. Remove from oven and then turn your broiler
on high. Sift the confectioners (powdered or icing) sugar heavily over the
tops of the scones and place them under the broiler. Broil for just a few
seconds, turning the pan as necessary, until the sugar has melted and turns
golden brown. Make sure to watch the scones carefully as the sugar will burn
very quickly. Transfer to a wire rack to cool.
All content on this site is
either original or has been significantly modified and changed from its
credited original source. Use of materials on Joyofbaking.com is
entirely at the risk of the user and Joyofbaking.com or Stephanie Jaworski
will not be responsible for any damages directly or indirectly resulting
from the use.
This
website and the contents thereof are not endorsed or sponsored by the owner
of the "Joy of Cooking" series of books or its publisher Simon & Schuster,
Inc.
Content in any form may
not be copied or used without written permission of Stephanie Jaworski,
Joyofbaking.com. Students and non profit educators may use content without
permission with proper credit.
Page loading ... Please wait.
cones make a
delicious breakfast especially on busy weekday mornings. This recipe uses
buttermilk instead of the traditional cream (or milk) which gives the scones a
light and spongy (bread-like) texture that you cannot get when using milk. Scone dough is very versatile and adding chocolate chunks (chips) adds a
delicious chocolate flavor that is sure to please the chocolate lover. I
say chocolate chunks because I prefer making my own chocolate chips by cutting
up a favorite chocolate bar. 
