I’m hoping to be up early for a long run in the morning, then hopping in the car to head to Ohio for a wedding weekend (yay Becca and Peter!!!)! I might be posting again this weekend, but might not be back again til Sunday. Happy weekend!!!
Here’s a guest post from my good friend, Rachel, the connoisseur of scones!
I discovered scones a few years ago and have been hooked ever since. They can be sweet or savory, an afternoon treat or a solid breakfast.
Scones aren’t exactly run-of-the-mill treats here in the States and I know some people aren’t quite sure what the differences are between biscuits and scones. One of my favorite blogs, Ezra Pound Cake, explains it thus:
“So, what is the real difference? It’s in the ratios. Biscuits tend to have a ratio of 3:1:2 (3 parts flour, 1 part fat, 2 parts liquid), while scones usually have a ratio of 3:1:1. That seemingly slight difference is why biscuits are flaky and chewy, and scones are more spongy and crumbly. Since this recipe has a fluctuating amount of liquid (3/4 to 1 1/2 cups, depending on the weather), it could go either way. Use the minimum amount of liquid, and you’ll have scones. Use the max, and you’ll have biscuits.”
So let’s make some scones! I highly recommend joyofbaking.com‘s scone section. I’ve loved every recipe I’ve tried from her site. I used her Raspberry and Chocolate Scones recipe (but since raspberries are so sadly expensive right now, I actually just made Chocolate Chip Scones). And I’ll admit that I completely stole her directions–but I did cut out parts that I didn’t follow, like an egg wash. If you want the full recipe, you’ll just have to visit her site!
Preheat oven to 375 degrees F (177 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper.
- 2 cups (280 grams) all purpose flour
- 1/3 cup (65 grams) granulated white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons (75 grams) unsalted butter, cold and cut into pieces
- 2 ounces dark chocolate chunks or chips (about 1/2 cup) (50 grams)
- 3/4 cup fresh or frozen raspberries
- 1/2 cup (120 ml) whole milk plain yogurt
- 1 1/2 teaspoons pure vanilla extract
- 1 large egg, lightly beaten
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 (chips) and raspberries. In a small measuring cup whisk together the yogurt, vanilla extract, and egg. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix.
Transfer to a lightly floured surface and knead the dough gently four or five times and then pat, or roll, the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut the dough into eight triangles. Place the scones on the baking sheet.
Bake for about 18 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.
Makes about 8 scones.