I've been wanting to make scones for a while now. Well, actually, I've been wanting to make a lot of things for a while now. In due time. In any event, I saw a recipe for some "healthier" banana and cherry scones the other day, but my bananas have yet to ripen. So, I'll wait on those. But, I had decided that today was my scone baking day so I went on a hunt for another recipe. I started by looking for recipes that Ron would eat. I knew I had some buttermilk in the fridge that I wanted to use up so I searched for scones with buttermilk. I found a recipe for Brown Sugar Chocolate Chip Scones that sounded amazing. However, we were out of chocolate chips and I didn't want to use chopped chocolate because I only had milk chocolate. What did we have? Sliced almonds and white chocolate chips. Score!! I improvised and holy moly, thank goodness I did.
Warning: these smell un.freaking.believable. The smell took over the kitchen, permeated into the hallway and into our lobby. I swear, the entire building smelled like buttery, almondy amazingness. And as for the taste? Double un.freaking.believable. Even better? You only use 1 mixing bowl!
White Chocolate and Almond Scones
adapted from Evil Shenanigans
Yield: 8 scones
- 2 c AP flour
- 1/3 c packed light brown sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 6 tbsp butter, cut into small pieces and kept very cold
- 2/3 c white chocolate chips
- 1/2 c sliced almonds
- 1/2 c cold buttermilk
- 1 tsp vanilla
- 1 egg, well beaten
- cinnamon and sugar for topping
- Heat oven to 400 F and line a baking sheet w/ parchment paper.
- In a bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Add the cold butter and rub it in w/ your fingers until the butter is in small pieces, no larger than peas.
- Add the white chocolate chips and almonds; mix well.
- Pour in the cold buttermilk and vanilla and mix until the liquid is absorbed. (The dough will look dry and shaggy).
- Turn the dough onto a cutting board and knead the dough 3x by pressing the dough into a fat disk, folding the dough in half, turning it 1/4 turn and repeating. Do not overknead.
- Once kneaded, press into an 8" circle and cut into 8 wedges. Place the wedges on the prepared baking sheet and brush with beaten egg. Top each scone with sprinkles of cinnamon and sugar.
- Bake the scones for 15-18 minutes or until the tops are golden brown.
- Cool ten minutes before transferring to a wire rack.
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