Thursday, March 4, 2010

An Overseas Treat I Can Get Down With--Dark Chocolate Chip Scones Anyone?

No, I'm not dancing with baked goods. I simply love scones. I'd pass up most, if not all, British fare, but a good scone can't be beat. Not that I'm saying this baking endeavor is my best work, but I'll try a scone recipe any day.

Having made a bit of a blunder at work today, forgetting to tell my students about a meeting that they needed to attend, one that my fellow teachers were putting on to endorse the AP Program, I thought it would be nice to bring a breakfast delight for these teachers tomorrow. I have been eyeing the Brown-Eyed Baker's Dark Chocolate Chip Scones all week. Tonight I'd try, and after sitting here smelling the result, I certainly want to make one morning and actually serve warm.

Here's the catch. They might smell delicious, but I'm not sure how the taste and texture will play out. Today's lesson in irony, students: blogging (or giving your best attempt) on one titled "When in Doubt, Add More Salt" and in baking--forgetting the darn salt! It's only 1/4 teaspoon; could it be that bad? Guess we'll find out, but the recipe follows.

Dark Chocolate Chip Scones (Brown-Eyed Baker) (Adapted from Hershey’s)
Yield: 24 scones
3¼ cups all-purpose flour
½ cup sugar
1 Tablespoon + 1 teaspoon baking powder
¼ teaspoon salt
2 cups (12-oz) package dark chocolate chips
2 cups chilled heavy cream
2 Tablespoons butter, melted
Additional sugar

1. Heat oven to 375 degrees. Lightly grease two baking sheets.
2. Stir together flour, 1/2 cup sugar, baking powder and SALT in a large bowl. (Don't forget the salt!) Stir in chocolate chips.
3. Stir whipping cream into flour mixture, stirring just until ingredients are moistened.
4. Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Divide dough into three equal balls.

One ball at a time, flatten into 7-inch circle; cut into 8 triangles.

Transfer triangles to prepared baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with additional sugar.
5. Bake 15 to 20 minutes or until lightly browned. Serve warm, sprinkled with powdered sugar, if desired.

Perhaps I'll take more food-pornish pictures tomorrow morning. I'll also have to update whether the lack of salt produced awful consequences, as well as whether these baking fellas atone for my rather stupid mistake with my fellow teachers today.

1 comment:

Team Wallace said...

Those look incredible! Also, I must put in a good word for British food. The stereotype is a false one and I absolutely adore British food.