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Thursday, November 16, 2006

Chocolate Buttermilk Scones with Raspberry Filling

This recipe hails from a former public tv personality, Father Dominic, of Breaking Bread. We saw the episode with these scones, and my husband had to try them. In short, he thought they were fabulous. Personally, I'd use seedless preserves, but if you like the seeds, by all means, go ahead and use regular preserves. Or use strawberry preserves. Either way, these will taste wonderful.

2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup granulated sugar
1 Tbsp. baking powder
1/8 tsp. baking soda
1/4 tsp. salt
1/2 cup (1 stick) butter, cold, cut into small pieces
1/3 cup milk chocolate morsels, chopped fine
1/2 cup buttermilk
1 egg, beaten
1/2 cup raspberry preserves

Preheat the oven to 400F.

Sift flour, cocoa powder, sugar, baking powder, baking soda, and salt into a large bowl; stir to mix well. Using a pastry blender or two knives, cut butter into flour mixture until mixture resembles coarse crumbs. Stir in finely chopped chocolate. Combine buttermilk and egg in a small bowl; whisk until well blended. Pour into flour mixture; stir with a wooden spoon until just moistened. Do not overmix.

Turn out dough onto a lightly floured surface ; knead gently 8 or 10 strokes. Divide dough in half. On a lightly floured surface, pat each piece into a flattened 8-inch round. Place one round on a lightly greased baking sheet or jelly-roll pan. Spread preserves on top of the round. Place the second round on top of the preserves. Using a large knife or metal spatula, cut into 8 wedges, wiping the knife after each cut.

Bake 15-20 minutes, or until firm on the edges but still slightly soft in the middle. Let cool on a wire rack, then cut wedges apart before serving.

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