Over the
weekend Garrett and I went on our ninth culinary adventure! We decided that
since we had made mostly dinners and desserts we would try something new and
make breakfast. Although the Oreo pancakes from adventure #3 could be
considered a breakfast food, we didn’t count them since they were less than
edible. Instead, we decided to redeem ourselves in the breakfast category and attempt
to make cherry & dark chocolate chunk scones.
As with
every adventure, we began with step one, shopping. We lucked out once again and
already had the majority of the ingredients. Our grocery list consisted of
fresh cherries, buttermilk, and dark chocolate.
The complete list of ingredients is as follows
2 tablespoons granulated sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cups cold butter, cut into pieces
1 cup buttermilk
2 teaspoons vanilla extract
1 ½ cups fresh cherries, pitted and chopped
6 ounces dark chocolate, chopped
Melted butter for brushing
Glaze:
1 cup fresh cherries, pitted and chopped 2 teaspoons water
¼ teaspoon vanilla extract
1 ½ cups powdered sugar
Overall,
Garrett and I completed step one successfully. There was, however, one
ingredient that caused us some trouble. The recipe called for fresh cherries,
but we were unable to find them. We didn’t have many options before us, so we
decided to buy cherry pie filling as a substitute.
Once we
purchased the groceries, we headed home to begin step two, baking. This proved
to be a fun yet messy step. However, Garrett and I had a lot of fun with it. As
usual, we divided the work and began to prepare the scones.
Garrett
began by chopping the chocolate and then the cherries. Meanwhile, I began to
make the dough, combining the flour, sugar, salt, baking soda, and baking
powder. I then added the butter, buttermilk, and vanilla.
When
Garrett was finished chopping the chocolate and cherries, I folded them into
the dough with my hands. Once he saw what a mess this was, he had to be a part
of it. Together we finished making the dough and then Garrett kneaded it and
cut it into wedges for baking.
Once placed
on the pan, the scones brushed with butter and placed in the oven to bake for
14 minutes at 425 degrees. I prepared the glaze while the scones baked,
combining the water, vanilla, powdered sugar, and remaining cherries together
until smooth.
When the
timer sounded, Garrett and I removed the scones from the oven. This was a process
we ended up doing about three times as our scones refused to bake. Eventually,
the scones were ready and we were able to try them.
We may have used a little bit too
much flour, but with enough of the cherry glaze, the flour taste could be
masked. We learned to use less flour last time, but we also agreed that overall
the scones were a success.
The complete recipe for cherry & dark chocolate chunk
scones can be found here http://www.howsweeteats.com/2012/07/fresh-cherry-dark-chocolate-chunk-scones/
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