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:
- Preheat oven to 375 and lightly butter baking sheet.
- Stir together flour, brown sugar, baking powder, and salt
- Cut butter into pieces and cut the pieces into the flour mixture until it becomes coarse crumbs
- Stir in the chopped nuts
- In separate bowl stir together milk, egg, and vanilla
- Add milk mixture to flour mixture, stir to combine, then mix with floured hands
- Mix in chips
- Divide dough into 6 equal-sized balls and press onto lightly buttered baking sheet
- Brush the tops with milk
- Bake 18 minutes, check if toothpick comes out clean, and bake up to 5 more minutes until it does
- Cool baking sheet for 5 minutes, then remove scones to wire rack and serve when warm
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