Chocolate chips and cranberry scones.

Scones were completely new to me when I came to America as I don’t remember ever seeing any in a French bakery. I have lived in the U.S. for almost 9 years and until a few weeks ago, I had never had scones because they just didn’t look very appealing to me. Then I was invited over at a friend’s house for brunch and as we were discussing what I would bring, she mentioned scones. I thought it would be the perfect occasion to finally give scones a chance and see what they were all about! I remembered coming across a recipe on King Arthur Flour website so I decided to look no further since I have had success with all of their recipes so far! Everybody loved it, myself included and now I often crave scones for breakfast. I can’t believe I waited 9 years to give them a try!

Ingredients:

- 2 3/4 cup all-purpose flour

- 1/3 cup sugar

- 3/4 tsp salt

- 1 Tbsp baking powder

- 1/2 cup cold butter

- 1 to 2 cups chocolate chips and cranberries or other combination of dried fruit and nuts (optional)

- 2 large eggs

- 2 tsp vanilla extreact

- 1/2 cup half and half or milk

For the topping:

- 2 tsp milk

- 2 tbsp sparkling white sugar (optional)

Mix all the dry ingredients together in a large mixing bowl. Add the butter and work it in with a fork, a pastry blender, the paddle attachment of your stand mixer or even your fingers. There will still be some chunks of butter and that’s ok!

Add the cranberries and chocolate chips if using.

In a seperate mixing bowl, whisk together the eggs, vanilla extract and milk (or half and half). Add this to the dry ingredients and stir until moist and all the dry ingredients have been incorporated.

On a floured surface, put the dough in a ball, and divide it in half.

Round each half into a 6″ circle (and about 3/4 in thick).

Brush some milk onto each dough circle and then sprinkle the sparkling sugar.

Using a knife, bench knife or pizza cutter, cut the dough into 6 wedges and pull them apart until about 1/2 inch separates them.

Place the pan of scones in the freezer for 30 minutes, uncovered. This will help with the texture and rise.

Preheat oven to 425°F.

Bake for 20 to 25 minutes , until golden brown.

Let cool for a few minutes and serve warm.

Recipe adapted from King Arthur Flour website.

Advertisement