Scones

Recently a friend of mine said she had stalled on new ideas to serve for breakfast and lunch. Her son is about my daughter’s age, and despite a toddler’s ability to eat practically the same menu everyday, it’s nice to have a little change here and there, if for nothing more than your own sanity! So with that suggestion, we will attempt to post some of our ideas for breakfast and lunch. Of course, we would love to hear your ideas too, so if you have a great recipe to pass along into cyber world, please do. You can always leave a comment on the blog, and we will reply as soon as we can. Alternatively, you can send us an email at: twodancingbuckeyes@gmail.com

There is a recipe for, “Chocolate Chip-Orange Scones,” in the Bon Appetite cookbook, which I love to make. I altered the recipe one day because I didn’t have any buttermilk on hand, so instead, I used goat milk.  I must admit that I really liked them in their altered state! Scones are a nice addition to your breakfast menu because they really aren’t hard to make, but they just appear to be, which will greatly impress your family or any other guests who may be coming over for coffee. Additionally, scones are great to experiment with, so whatever fresh or dried fruit you may have could work, as well as different spices and extracts. The possibilities are fairly limitless, so experiment away! If you know you will be short on time in the morning, you can prepare the dough the night before, separate it into whatever shape you want, place it on a baking sheet, wrap it in plastic wrap, and place it in the refrigerator. In the morning, all you have to do is preheat the oven, remove the plastic wrap, and add a couple of minutes to the baking time. Enjoy!

2 c. unbleached all-purpose flour

1/3 c. sugar (you can even use 1/4 c. if you prefer)

1 tsp. baking powder

3/4 tsp. salt

1/2 tsp. baking soda

1/2 c. (1 stick) chilled unsalted butter, diced

3 tsp. grated orange peel (1 orange)

1 c. miniature semisweet chocolate chips (or just chop the regular sized chips)

2/3 c. chilled goat milk (or buttermilk)

1 lg. egg yoke

1 tsp. vanilla extract (you could also add a tiny drop of orange extract if you prefer)

1/3 c. dried cranberries (optional)

Preheat the oven to 400° F. Butter and flour baking sheet, or line with parchment paper. Whisk flour, sugar, baking powder, salt, and baking soda in large bowl. Add butter and orange peel; rub in with fingertips until a coarse meal forms. Mix in fruit and chocolate chips. Whisk milk, egg yolk, and vanilla in a small bowl to blend. Add wet ingredients slowly into dry ingredients; stir with fork until dough comes together in moist clumps. But do not mix dough for too long. **It’s ok if some of the butter chunks still are visible. If you over-mix, the scones will not rise as well as they could.** Gather into a ball. You can roll out the dough and cut it into various shapes with cooking forms, however, I simply pull off small chunks of dough and place it directly on the baking sheet. This allows the nice “cracking” or flaking to be noticed once the dough is baked. Space your dough at least 1″ apart on baking sheet. Bake for about 15 minutes (about 20 minutes if the dough has been chilled overnight). Serve warm with butter, or at room temperature.

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1 Comment

  1. Adrienne

     /  January 21, 2011

    Thank you so much for adding this recipe! I eagerly look forward to your posts. Our household is becoming healthier and more importantly AWARE of what is on our plates each day. Thank you!!

    Reply

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