2 cups all-purpose flour
3/4 cup granulated sugar
1 tsp. baking powder
1/4 tsp. salt
6 tbsp. cold butter, cut into pieces
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup half-and-half or cream
1/2 cup chocolate chips
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, stir together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender, two butter knives or your fingers. The mixture will be crumbly. In a small measuring cup, stir together the half-and-half or cream, beaten egg and vanilla. Add the wet ingredients to the flour mixture. Stir just until combined, adding chocolate chips at the very end. Do not over mix. Alternatively (my preferred method), add all dry ingredients to a food processor and pulse. Add the butter and pulse until mixture is evenly crumbly. Slowly add the wet ingredients through the food processor chute, pulsing to combine. Pulse just until the dough forms a large ball, adding chocolate chips at the very end.
Transfer dough to a lightly floured surface, knead gently a few times and then pat into a circle that is about 3/4 in. thick. Use a 2 1/2-in. round biscuit cutter to cut the dough into rounds. Re-roll/pat out the scraps as needed. Place the rounds on the prepared cookie sheet, spacing a few inches apart.
Bake for 18-20 minutes or until nicely browned.
Makes about 10 2 1/2-in. round scones.
***To make an orange-cranberry version, omit the chocolate chips and add 2 tsp. of orange zest or 2 tbsp. of frozen orange juice concentrate at the same time as the liquid ingredients and add 1/2 cup dried cranberries at the end.
Click here for a printable version.
Now for the BS. A friend asked me to try to recreate Costco bakery's bisconies, which are sort of a cross between a scone and a cookie. (I don't know why they say a cross between biscotti and scones, because biscotti cookies are hard as a rock, and these are soft, but whatever, Costco.) I figured the primary differences between cookies and scones are the amounts of sugar and baking powder (and obviously scones have liquid that cookies don't). I played around with the sugar, first doubling it to 1/2 cup and then trying 3/4 cup. The more sugar, the denser, and more cookie-like they are. I also cut the baking powder in half, again to try and make them less puffy and more cookie-like. I think it worked! Both the orange-cranberry and the chocolate chip versions came out well. I look forward to trying this with other add-ins, maybe dried cherries and slivered almonds...?
1/2 cup strawberries
1 tbsp. sugar
2 cups all-purpose flour
1/4 cup granulated sugar
2 tsp. baking powder
1/4 tsp. salt
6 tbsp. cold butter, cut into pieces
1 teaspoon pure vanilla extract
3/4 cup half-and-half or cream
For glaze:
1/4 cup powdered sugar
1 tsp. liquid from strawberries
2 tsp. half-and-half or cream
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Cut strawberries into quarters/half inch pieces. Place in a bowl and stir in 1 tbsp. of sugar to macerate (draw out the liquid). Set aside.
In a large bowl, stir together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender, two butter knives or your fingers. The mixture will be crumbly. In a small measuring cup, stir together the half-and-half or cream and vanilla. Slowly add the wet ingredients to the flour mixture. Stir just until combined. Do not over mix. Alternatively (my preferred method), add all dry ingredients to a food processor and pulse. Add the butter and pulse until mixture is evenly crumbly. Slowly add the wet ingredients through the food processor chute, pulsing to combine. Pulse just until the dough forms a large ball.
Transfer half the dough to a lightly floured surface and pat into an 8-in. circle. Carefully spoon the strawberries onto the dough, leaving the liquid in the bowl. Flatten the rest of the dough into a circle and place it on top of the strawberries. Press down the edges to keep the strawberries from falling out. Fold the dough in half, then mound it into a ball shape. Gently pat it into an 8-in. circle. Cut the circle into 8 even wedges. Place the wedges on the prepared cookie sheet, spacing a few inches apart. Bake for 18-20 minutes or until edges and bottoms are nicely browned.
While scones bake, add 1/4 cup powdered sugar and 2 tsp. half-and-half or cream to the reserved liquid from the strawberries. Stir until smooth.
Let scones cool slightly (about 10 minutes) then drizzle with strawberry glaze.
Serves 8.
Link to printable recipe here.
Tips--When you are spooning the strawberries out of the bowl, push them against the side of the bowl with the spoon to squeeze out any extra liquid. If the glaze is too thick, add a dash more half-and-half or cream.
Now for the BS. I wait ALL YEAR for the farm stand down the road to have these strawberries. This is the first time I've done anything but eat them immediately. I don't know why I didn't think of this sooner! The liquid from the macerated strawberries makes the prettiest pink glaze. I can't wait to make these again!
