Recipe
By Mary Hoisington Karen Neuforth passed away earlier this year and those of us who have been at the Tribune a good while, appreciated Karen not only for her extensive knowledge of area history, but also for her delicious baked goods. It was not uncommon for Karen to stop by the office on a Friday afternoon or Monday morning with a plateful of freshly baked cookies, a cake or other confection. Karen graciously shared this recipe with me after finding out chocolate chip scones were my 7-year-old son’s favorite breakfast. Scones are traditionally a slightly sweetened bread, although scones may be made with savory flavors. They are eaten plain with coffee or tea, although
Americans ns have been known own to add butter, jam m or cream. This recipe ecipe is very flexible, exiblee, so feel free ee to try different flavors, adjusting djusting dry and liquid ingredients nts as necessary. If you don’t have buttermilk termilk on hand, try adding 3 tablespoons ons of apple cider vinegar to regular whole milk. A couple of my family favorite flavors are orange cranberry white chocolate chip (1 tbsp orange extract, ¾ cup dried cranberries, 10-12 oz white chocolate chips-omit the chocolate chips) and caramel toasted pecan chocolate chip (3 Tbsp Torani classic caramel flavored syrup, 1 cup toasted pecans, 10-12 oz chocolate chips). When I make mini scones or scone bites, I will usually use mini-chocolate chips. Chocolate Chip Scones Preheat oven to 400 degrees F. Ingredients: 2-1/2 cups all-purpose flour (plus additional for kneading) 1 Tbsp baking powder 1 tsp salt ½ tsp baking soda Approx. ½ cup sugar 2 Tbsp shortening 1 stick unsalted butter Approx. 6 ounces (or more) Ghiradelli radelli semi-sweet chocolate chips 1-1/4 cup buttermilk
Whisk together the dry ingredients. Cut in the 2 Tbsp of shortening. Slice the butterr into 1/8-1/4 inch slices and add to the dry ingredients. With thumb and fingers,
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press the h slices li off butter b into i flflour our, making flakes of butter about the size of a dime or nickel. Add the buttermilk, stirring sufficiently to moisten the dough. Do not overmix. On a floured surface, knead the dough two or three times, just until the dough holds together. Pat the dough out into a rectangle approximately 8”x10”. From the short end, fold the dough like a letter into thirds. Pat it again into a rectangle, approximately ½ inch thick. Using a floured knife, cut the dough in half lengthwise, then crosswise. The quarters of dough may then be cut in half at a 45 degree angle for large scones or in similar manner for smaller scones. Place on baking sheet and bake for 12-18 minutes. Makes 16 small scones or 8 large scones.
