Good morning and happy Saturday!
After all of yesterday's wonderful conversation about stopping by for tea, I thought I'd share my recipe for chocolate Jammy Bits scones. I used a basic scone recipe and jazzed it up with a couple of my favorite flavors: chocolate and raspberry.
Have you ever ogled King Arthur Flour's catalog or website? Better yet, have you visited their store in Norwich, Vermont? I've recently done all three! The trip there was by far the best thing I could do with a bit of time - my plan? To return with lots MORE time (only had about 15 minutes to scope it out) and do so right around lunch time and eat at the cafe... sound good?
I saw the Jammy Bits on the website while
drooling over them doing research and thought they might be perfect for my next culinary adventure: scones.
I was correct! They are like tiny bits of flavorful raspberry goodness - mix them with chocolate and there you have it: a tasty scone! I used semi-sweet chocolate but let's just say I picked up a bag of white chocolate this week and ... well... I'll let you know how they taste another day.
Before you start, here are some things to consider:
- The butter MUST BE CHILLED! I actually took mine from the freezer and chopped it up.
- Don't knead the dough too much - just enough to get the shape you want and be sure the ingredients are blended together.
- When you form a circle with it keep it thick enough - I think mine should have been a bit smaller in diameter - they came out a bit thin.
- Don't over cook.
- Eat the first ones WARM - don't think I need explanation there...
- Butter is an option - hubby didn't need it... I ... well... needed it!
- 2 cups all-purpose flour
- 5 tablespoons sugar, plus 1 tablespoon for topping
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons chilled unsalted butter, cut into small pieces
- 2/3 cup (plus 1 tablespoon) half-and-half
- 1/2 cup chocolate chips (white or semi-sweet)
- 1/2 cup King Arthur Flour Raspberry Jammy Bits
- Preheat oven to 425 degrees.
- In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender until they mixture is coarse crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in Jammie Bits and chocolate chips.
- On a lightly floured surface, knead dough 8 to 10 times. Pat into a 1-inch-thick disk. Cut into 8 wedges and place each on a baking sheet covered with parchment paper, 2 inches apart. Brush tops with half-and-half and sprinkle with remaining sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack
They are a bit of work for a small return, but I thought they were worth it. Another note,you CAN freeze them and eat later. Just wrap cooled, baked scone in plastic and then a bag or aluminum and at a later day, just thaw, remove from plastic, wrap in a paper towel and microwave for 30 seconds, check and re-do if necessary. I did mention mine we a bit thin, the benefit: they fit in the toaster! Yup... good that way, too.
Thanks for stopping by! Here's a question for you, what tasty little nuggets would you add if you were making these? Hmmm.... I'd like to know and I'll try it!
Have a wonderful weekend,
PS. I want to drop the first of a few hints here about some VERY cool things in the works.... If you like the recipe/food ideas you've been seeing here, then you will LOVE what's happening in May... muahaha...