Chocolate Chip Scones

Here is a scone recipe that is definitely better than Grandma's Scone from The Coffee Bean Sentosa. Opps, sorry about that, I was just frustrated over their scone when I tried it earlier this year. I got this recipe from http://www.joyofbaking.com/SconesIntroduction.html. I turn to their beautiful site when I want to bake something new for the family. Thanks to the people behind Joy of Baking.

INGREDIENTS:

• 2 cups (280 grams) all purpose flour
• 1/4 cup (50 grams) granulated white sugar
• 1 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces
• 1/2 cup (90 grams) milk or semi sweet chocolate chips or chunks
• 1/2 cup (75 grams) dried cherries or cranberries
• 1 teaspoon pure vanilla extract
• 2/3 cup (160 ml) buttermilk

Egg mixture for brushing tops of scones:

• 1 large egg, lightly beaten
• 1 tablespoon milk

Cinnamon Sugar:

• 2 tablespoons (30 grams) granulated white sugar
• 1/4 teaspoon ground cinnamon

Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.

Stir in the chocolate chunks (or chips) and dried cherries. In a small measuring cup whisk together the buttermilk and vanilla extract and then add to the flour mixture. Stir just until the dough comes together (add more buttermilk if necessary). Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles).

Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.

To make the Cinnamon Sugar, mix together the sugar and ground cinnamon. Sprinkle the tops of the scones with a little of the cinnamon sugar.

Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.

Remove from oven and then turn your broiler on high. Sift the confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly.

I was watching the whole time while broiling the sugar. The sugar blisters are just cute.

Transfer to a wire rack to cool. Caution: eating a hot scone can burn your tongue, believe me. Makes 8 scones.

Because I misunderstood the last part of the instruction, which is to separate the wedges before baking, this is how my scone ended up.

Separating the wedges should have baked and crusted the sides. Nonetheless, we enjoyed eating this. I also omitted the cherries as I didn't have one. My older son doesn't like fruits with 'erries' in them, anyway.

If you do not have buttermilk, you can use 2/3 tablespoon vinegar + fresh milk enough to make 2/3 cup as what the recipe calls for.