First things first, it’s Pizza Friday! This was last week’s pizza, but it was a good one. Roasted eggplant, roasted red peppers, feta and mozzarella over pizza sauce.
I’m trying a new combination tonight, and if it’s good it will be on the blog in the next couple days.
It’s been a pretty domestic week around here. I did some laundry, cleaned some counters, and got re-acquainted with my pastry blender.
I also ate way too many Girl Scout cookies, but I don’t wish to discuss that at this time.
I spent lots of time in the kitchen with my little helper.
She was of great assistance while making these scones, which, by the way, are actually kind of a scone-biscuit hybrid. They’re a little softer and less crumbly than scones, and they’re awesome.
My preferred scone-shaping method is the one I learned while working at a bakery. You pat the dough into a circle and cut it into 8 wedges. These were HUGE, though, so you might want to make two circles. Or, you could use a biscuit cutter (that’s what Joy did.) Either way, they’ll come out of the oven delicious.
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into cubes
- 1 large egg
- 3/4 cup plus 2 tablespoons buttermilk
- 2/3 cup semisweet chocolate chips
- 2/3 cup dried cherries
Instructions
- Heat oven to 400 degrees F. Line two baking sheets with parchment paper or Silpats and set aside.
- In a large bowl, whisk together flour sugar, baking powder, baking soda, and salt.
- Toss the cold butter cubes into the flour mixture, and use a pastry blender or your fingers to work it into the flour until the pieces are the size of tiny pebbles.
- Whisk together buttermilk and egg.
- Stir the cherries and chocolate chips into the flour mixture.
- Add the buttermilk-egg mixture all at once and stir with a fork until you have a ragged, shaggy dough.
- Flour the counter, then pat the dough into one or two 1"-thick circles. Cut each into 6 or 8 wedges.
- Place scones, about 1 inch apart, on the prepared baking sheets. Brush each scone with a little buttermilk, then sprinkle with a pinch of sugar.
- Bake or 14-18 minutes, until golden brown and cooked through. Serve warm.
(adapted from Joy the Baker)
These scones look wonderful! I love the cherry/choc combo!
I’m so glad you included your scone shaping method because as soon as I saw the first picture I thought “Wow, Cate’s scones look perfect – I wonder if she has a scone pan?”
And how did I not know you worked in a bakery. Was that in Portland or SLO?
In SLO, while I was in school getting my teaching credential.
chocolate/cherry is such a good combo. i love scones! pizza is one of my very favorite foods. can’t wait to see your new combo! happy weekend.
Oh my goodness. I love this picture of Ellie!