Lynne Eppel
You can mix and shape these ahead of time; refrigerate on a baking sheet overnight and pop in the oven in the morning. For Valentine’s Day, use a 2-inch, heart-shaped cookie cutter. A vibrant red tea (also called rooibos) or a spicy chai would partner nicely with these scones.
Recipe Yield:
12 servings
Recipe Ingredient Details:
2 cups all-purpose flour
1/3 cup turbinado sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons chilled, unsalted butter (diced)
1 tablespoon grated orange zest (1-2 medium oranges)
1 cup semisweet chocolate chips
3/4 cup coarsely chopped dried tart cherries
2/3 cup chilled buttermilk
3 tablespoons unsweetened applesauce
1 large egg yolk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Extra buttermilk (for brushing)
Recipe Instructions:
Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Add butter and zest; rub in with fingertips until a coarse meal forms. Mix in chocolate chips and dried cherries.
In a small bowl, whisk together buttermilk, applesauce, egg yolk, and extracts. Add wet mixture to dry ingredients; stir with a fork until dough comes together in moist clumps. Gather into a ball (dough will be sticky). Wrap in plastic and chill at least 1 hour.
Preheat oven to 400º. Lightly spray and flour a baking sheet. On a lightly floured surface, press out dough with floured hands to form a 3/4 -inch-thick round. Cut dough into 12 wedges, or use a cookie cutter. Transfer pieces to baking sheet, spacing 2 inches apart. Brush scones lightly with additional buttermilk.
Bake until scones are crusty on top and a toothpick inserted into center comes out clean, 15–20 minutes.
Sun, 2004-02-01 19:27
