Previously, the creme scones and mini chocolate scones were a success. My kiddies didn't care too much for them because the traditional texture is "crumbly."
In preparation for Brunch on Dance Recital weekend, I was reading different recipes, Buttermilk Cherry Scones sounded perfect.
The buttermilk make the dough airy, with big air pockets. The end result was flaky on the outside and slightly chewy on the inside. I think next time, I will underbake them for a minute or two and have the inside be soft, almost bread like. I also used an extra tablespoon of sugar and made it a bit sweeter.
Buttermilk Cherry White Chocolate Scones
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1/4 cup butter, cut into small pieces
- 2/3 cup dried tart cherries
- 6 oz white chocolate (chips, chucks)
- 1 large egg, lightly beaten
- 3/4 cup low-fat or nonfat buttermilk
- 1 large egg white, lightly beaten
- 1 tablespoon raw sugar
Preparation
1. Preheat oven to 400°.
2. Combine first 5 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add cherries & chocolate and toss well. Combine egg and buttermilk; add to dry ingredients, stirring just until moistened (dough will be sticky).
3. Turn dough out onto a lightly floured surface; with floured hands, knead 4 or 5 times. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut into 12 wedges, cutting to but not through bottom of dough. Brush with egg white, and sprinkle with raw sugar. Bake at 400° for 15 minutes or until golden. Serve hot.
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