Yield = 16 scones
Adapted from Naughty Rhubarb Scones via Food 52
1 teaspoon vanilla extract
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Last Friday, I had a snow day. I assumed my chances of having a snow day as an adult were non-existent given that I am not a teacher (and I can walk to work), but I was proved wrong.
My office was closed because we had a 24-hour blizzard in Denver on Friday. It was so lovely to work at our dining room table while the snow fell outside, to enjoy multiple cups of my new favorite tea (thanks, M), to watch our new family member, Forest, staring out the window, mesmerized by the fluttering flakes, and to run at dusk with Rob through freshly fallen, untouched snow drifts. I find snow so peaceful.
With the office closed and the morning stretching ahead of me, I did the obvious - make scones! I'd pinned a simple scone recipe from Saveur a few weeks ago and wanted to make a batch to serve with the countless jars of jam I have stored away. My mom is a master jam maker but I find that it is impossible to consume at the rate at which she creates. Because these scones have no added flavor (e.g., berries, nuts, extracts), they are the perfect vehicle for jams and jellies or to be made into a tasty breakfast sandwich. I enjoyed mine with homemade elderberry jam. The best thing about these scones (other than that they are delicious)? They come together in one bowl in a matter of minutes. Quick and limited dishes? Yes, please.
Yield = 16 scones
Recipe from Saveur
Transfer dough to a heavily floured work surface and pat into a 12″ × 12″, l″-thick square (in an ideal world, you'd make a square; however, I made more of a 9" x 11" rectangle-ish shape... close enough). Cut the dough into 16 smaller squares. Using a floured metal spatula, transfer squares to a parchment paper-lined baking sheet. Bake scones until golden brown, about 25 minutes. Serve warm with butter, jam, and clotted cream.
Remember that you can always freeze the cut scones prior to baking and bake them off as needed (I did this with half the recipe). Just separate the scones with a square of parchment paper and freeze in a Ziploc bag.
* I used whole milk because I had some available. I have yet to try this recipe with skim milk or 2% milk, but when I do, I'll update this post as to how the scones turn out. If anyone tries this with other milk, please let me know.
The baked good that most frequently tempts me at breakfast time is the chocolate chip scone. You don't find them everywhere so when I see them, I usually jump at the opportunity to enjoy the delight that is eating what is essentially dessert for breakfast. Unfortunately, I've found that most scones that I purchase rather than bake don't live up to my expectations. They tend to be dry or greasy or it is clear after the first bite that they were baked several days prior and have been sitting around getting stale.
For the past two months I have been studying for the Colorado Bar Exam and the Multistate Professional Responsibility Exam so that I can be "qualified" to practice law in Colorado. Sitting at home studying for twelve hours each day can really dampen a person's spirits and tends to make me feel justified in eating food that I know I shouldn't to improve said dampened spirits... like chocolate chip scones! Today I set out to satisfy my craving and improve my mood.
Given my past success with breakfast baked goods from the Tartine Cookbook, I used the recipe for buttermilk scones and added chocolate chips. The end result is fantastic -- the scones are flaky, layered and light (courtesy of the insane amount of butter that is used) and I can't wait to enjoy one for breakfast tomorrow morning. The buttermilk scone recipe is a great basic recipe to which you could add any fruit (dried or fresh) or nuts to alter the flavor.
Chocolate Chip Scones (adapted from the Tartine recipe for Buttermilk Scones)
Yield = 12 scones
3/4 cup semi-sweet chocolate chips (I used Guittard)
4 3/4 cups all-purpose flour
1 tbsp baking powder
3/4 tsp baking soda
1/2 cup granulated sugar
1 1/4 tsp salt
1 cup unsalted butter, very cold
1 1/2 cup buttermilk
Preheat the oven to 400F and butter a baking sheet.
Sift the flour, baking powder, and baking soda into a large mixing bowl. Add the sugar and salt and stir to mix with a wooden spoon. Cut the butter into 1/2" cubes and scatter over the dry ingredients. Cut together, either with a pastry blender, 2 table knives, or a stand mixer with the paddle attachment, being careful not to overmix. You want to end up with a coarse mixture with pea-sized lumps of butter visible.
Add the buttermilk and mix gently with the wooden spoon. Continue to mix just until you have a dough that holds together. You still want to see some of the butter pieces at this point, which will add to the flakiness of the scones once they are baked.
Dust your work surface with flour, and turn the dough out onto it. Using your hands, pat the dough into a rectangle about 18" long, 5" wide, and 1 1/2" thick. Brush the top with the melted butter and then sprinkle with the sugar. using a chef's knife, cut the dough into 12 triangles and transfer to the prepared baking sheet.
Bake the scones until the tops are lightly browned, 25 to 35 minutes. Remove from the oven and serve immediately.