BONUS: Chocolate/Cherry Scones
Again made with accioamber. Super-easy to make and super-delicious. My blurry cell-phone pictures do these foods no justice.
Best-Ever Scones - Chocolate/Cherry style
by Betty Joyce Mills (from Southern Living magazine - Dec 2010)
Makes: 8 servings
Hands-on time: 15 min.
Total time: 33 min.
(For regular scones, just remove the chocolate and the cherries!)
2 c all-purpose flour
1/3 c sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 c (1 stick) cold butter, cut into 1/2-inch cubes
1 c whipping cream, divided
Wax paper
1/4 c dried cherries, coarsely chopped
2 oz semisweet chocolate, coarsely chopped
1. Preheat oven to 450 degrees. Stir together flour, sugar, baking powder, and salt in a large bowl. Cut butter into flour mixture with a pastry blender (Amber and I tried that - didn't end too well so we switched to butter knives) until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 c plus 2 Tbsp cream, stirring just until dry ingredients are moistened.
2. Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp cream just until moistened. (Amber and I also sprinkled sugar on top.)
3. Bake at 450 degrees for 13 to 15 minutes or until golden.
For bite-sized scones:
Pat dough into 2 (4 inch) rounds. Cut rounds into 8 wedges. Bake as directed for 12-13 minutes.
Best-Ever Scones - Chocolate/Cherry style
by Betty Joyce Mills (from Southern Living magazine - Dec 2010)
Makes: 8 servings
Hands-on time: 15 min.
Total time: 33 min.
(For regular scones, just remove the chocolate and the cherries!)
2 c all-purpose flour
1/3 c sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 c (1 stick) cold butter, cut into 1/2-inch cubes
1 c whipping cream, divided
Wax paper
1/4 c dried cherries, coarsely chopped
2 oz semisweet chocolate, coarsely chopped
1. Preheat oven to 450 degrees. Stir together flour, sugar, baking powder, and salt in a large bowl. Cut butter into flour mixture with a pastry blender (Amber and I tried that - didn't end too well so we switched to butter knives) until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 c plus 2 Tbsp cream, stirring just until dry ingredients are moistened.
2. Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp cream just until moistened. (Amber and I also sprinkled sugar on top.)
3. Bake at 450 degrees for 13 to 15 minutes or until golden.
For bite-sized scones:
Pat dough into 2 (4 inch) rounds. Cut rounds into 8 wedges. Bake as directed for 12-13 minutes.