Chocolate Chip Double Berry Scones
May 7, 2013 14:53:15 GMT -5
Post by PrisonerOfHope on May 7, 2013 14:53:15 GMT -5
Chocolate Chip Double Berry Scones
3 cups flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
10 tablespoons unsalted butter, COLD
1 tablespoon vanilla extract
1 1/2 cups heavy cream
zest from one large orange (about 1 to 2 tablespoons)
1 cup semi sweet or bittersweet chocolate chips
1/2 cup fresh raspberries
1/2 cup fresh blackberries
Glaze-
1 cup powdered sugar
2 teaspoons orange zest
1/3 cup orange juice
Preheat oven to 375 degrees. Line a buttered baking sheet with parchment paper then butter the paper.
In the bowl of a stand mixer fitted with the paddle attachment (as always, you can use these directions with a hand mixer), combine the dry ingredients on low speed, including the orange zest.
Cut the butter into small pieces, then add to the flour. Beat on low speed until the butter is in small pea sized pieces. Then add in 1 cup of the cream and the vanilla and continue beating on low speed. You want the dough to come away from the sides of the bowl in a clean ball of dough, no floury remnants left behind. If it still looks dry, add more cream, about a tablespoon at a time until it forms the dough ball.
Turn out onto a lightly floured board and gently knead the chocolate chips into it. You’re not trying to work the gluten up like in bread dough. That will make the scones tough.
When the chocolate is incorporated, gently pan the dough out into a fairly thin circle or rectangle. Lay the berries down on one side of the dough, then fold the other side down over them. Press gently to seal.
Reshape the dough (circle if you want wedges, rectangle if you want squares or diamonds) and cut into either 10 wedges or if making squares or diamonds (for the diamonds, cut into squares then cut them in half diagonally), cut into 12 pieces. Brush each with some of the leftover cream and sprinkle with sugar.
Bake at 375 for about 15 minutes for wedges or 10 to 12 minutes for squares or diamonds. You want them a nice golden brown on top.
For the glaze- in a small bowl, mix together the glaze ingredients. Whisk well to get rid of lumps.
Pour the glaze out onto a shallow lipped plate.
Dip the top of each scone into the glaze. Let dry for about ten minutes then dip each one again. Let dry a bit before serving though when they are warm and sticky they are awfully hard to resist
3 cups flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
10 tablespoons unsalted butter, COLD
1 tablespoon vanilla extract
1 1/2 cups heavy cream
zest from one large orange (about 1 to 2 tablespoons)
1 cup semi sweet or bittersweet chocolate chips
1/2 cup fresh raspberries
1/2 cup fresh blackberries
Glaze-
1 cup powdered sugar
2 teaspoons orange zest
1/3 cup orange juice
Preheat oven to 375 degrees. Line a buttered baking sheet with parchment paper then butter the paper.
In the bowl of a stand mixer fitted with the paddle attachment (as always, you can use these directions with a hand mixer), combine the dry ingredients on low speed, including the orange zest.
Cut the butter into small pieces, then add to the flour. Beat on low speed until the butter is in small pea sized pieces. Then add in 1 cup of the cream and the vanilla and continue beating on low speed. You want the dough to come away from the sides of the bowl in a clean ball of dough, no floury remnants left behind. If it still looks dry, add more cream, about a tablespoon at a time until it forms the dough ball.
Turn out onto a lightly floured board and gently knead the chocolate chips into it. You’re not trying to work the gluten up like in bread dough. That will make the scones tough.
When the chocolate is incorporated, gently pan the dough out into a fairly thin circle or rectangle. Lay the berries down on one side of the dough, then fold the other side down over them. Press gently to seal.
Reshape the dough (circle if you want wedges, rectangle if you want squares or diamonds) and cut into either 10 wedges or if making squares or diamonds (for the diamonds, cut into squares then cut them in half diagonally), cut into 12 pieces. Brush each with some of the leftover cream and sprinkle with sugar.
Bake at 375 for about 15 minutes for wedges or 10 to 12 minutes for squares or diamonds. You want them a nice golden brown on top.
For the glaze- in a small bowl, mix together the glaze ingredients. Whisk well to get rid of lumps.
Pour the glaze out onto a shallow lipped plate.
Dip the top of each scone into the glaze. Let dry for about ten minutes then dip each one again. Let dry a bit before serving though when they are warm and sticky they are awfully hard to resist
