Today is Wednesday which could only mean one thing: Tea! Now while I love tea in itself, Afternoon Tea has become a favourite recreational activity of mine. Jaffa plays a great role in that enterprise. The clotted cream is most definitely what I keep going back for, and it is, in fact, the main attraction for High Tea at Jaffa. On this visit, I completely disregarded the numerous other desserts, and instead enjoyed a second scone with a bit of the clotted cream. That however, did remind me of the scones I make that I'd like to share. It's a Westernized scone however, not the traditional British scones which we would more consider a biscuit. Though I love an authentic scone (with jelly and/or clotted cream), I still enjoy a non-traditional scone once in a while. It's easy to make, takes no time and tastes pretty good. For those reasons, these scones may be a favourable snack option, or even an accompaniment for tea or coffee. With other mix-ins such as blueberry, coconut and oatmeal instead of the chocolate chips, it may also be a breakfast option.
|Crumbly on the outside, fluffy on the inside.|
Chocolate Chip Scones
- 2 C. Flour
- 1/4 C. Brown Sugar (You can use white sugar as well, but brown has a nice flavour.)
- 1 Tsp.Baking Powder
- 1/2 C. Butter
- 1/2 C. Chocolate Chips
- 1/2 C. Cold Buttermilk/Cream
- 1 Tsp. Vanilla Extract
- Pinch of Salt
- Brown Sugar (for sprinkling)
- Heat the oven to 400° F and line a baking sheet with parchment paper.
- Combine the flour, sugar, baking powder and salt.
- Add the cold butter and cut in with a fork or pastry blender until the crumbs are pea-sized. Add the chocolate chips and mix well.
- Add in the cold buttermilk/cream and vanilla and mix until the liquid is absorbed.
- Turn out onto a flat surface and knead the dough just until it comes together. It is important to not over-knead to maintain a favourable texture.
- Press into an 8" disk, then cut into 8 wedges. Places the wedges on the prepared baking sheet and brush with an egg wash (or even just milk). Top each scone with as much sugar as you like.
- Bake the scones for 15 – 18 minutes, or until the tops are golden brown. Cool 10 minutes on the pan before transferring to a wire rack and let cool almost completely.
- These are best enjoyed still warm with a big mug of tea.
Also recently read an entertaining article about American v.s. British Scones, so I thought I'd share.