Monday, March 23, 2020

Sweet & Salty Scones

Like all WFD recipes, this sweet scone recipe is a random tasty thing that makes me smile:) The WFD blog got me through the social distancing exercises of grad school and moving around the country chasing post-grad training. I'm going to lean back into WFD for some smile-inducing recipes now that much more serious social distancing is required to help our community get through the pandemic.

We have some great scone recipes already posted on WFD (Cranberry Oat, Jalapeno Cheddar, and Oatmeal Pumpkin). We need a scone to satisfy the sweet-salty niche. I normally seek refuge in the sweet-salty corner of the pantry after the kids go to bed, but there is no excuse for waiting that long in the day. This scone recipe comes from the Simply Scones book by Leslie Weiner and Barbara Albright, where it's listed as "Cashew Scones." That original recipe uses white chocolate chips and cashews. Sarah came up with our favorite version that I just made--butterscotch chips and pecans. But I imagine that any combination of sweet chips and salty nuts would work.

Time: 10 minutes prep, 20 minutes baking
Makes: 6 scones

Ingredients:
  • 1½ cups all purpose flour
  • ¼ cup firmly packed dark brown sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup unsalted butter, chilled
  • 1 cup chopped nuts (peanuts, cashews, pecans, etc.)
  • ¼ cup milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¼ cup sweet chips or chopped chocolate (chocolate, white chocolate, butterscotch, etc.)
Instructions:
  1. Preheat oven to 375 and lightly butter baking sheet.
  2. Stir together flour, brown sugar, baking powder, and salt
  3. Cut butter into pieces and cut the pieces into the flour mixture until it becomes coarse crumbs
  4. Stir in the chopped nuts
  5. In separate bowl stir together milk, egg, and vanilla
  6. Add milk mixture to flour mixture, stir to combine, then mix with floured hands
  7. Mix in chips
  8. Divide dough into 6 equal-sized balls and press onto lightly buttered baking sheet
  9. Brush the tops with milk
  10. Bake 18 minutes, check if toothpick comes out clean, and bake up to 5 more minutes until it does
  11. Cool baking sheet for 5 minutes, then remove scones to wire rack and serve when warm

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