RECIPE

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 offi ce 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 fi nding 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 fl avors. They are eaten plain with coffee or tea, although

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Americans have ns have been known to add own to add butter, jam or cream. m or cream.

This recipe is very fl exible, ecipe is very fl exible e, , so feel free to try different ee to try different fl avors, adjusting dry and liquid djusting dry and liquid ingredients as necessary. If you don’t nts as necessary. If you don’t have buttermilk on hand, try adding 3 termilk on hand, try adding 3 tablespoons of apple cider vinegar to onsofapplecidervinegarto regular whole milk.

A couple of my family favorite fl avors 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 fl avored 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 fl our (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 semi-sweet chocolate chips 1-1/4 cup buttermilk radelli press the slices of butter into fl our, h li making fl akes of butter about the size of a dime or nickel. Add the buttermilk, stirring suffi ciently to moisten the dough. Do not overmix.

On a fl oured 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 fl oured 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 Makes 16 small scones or 8 large scones. scones. f butter into flouroffbutterintoflour fb i fl

Whisk together the dry ingredients. Cut in the 2 Tbsp r of shortening. Slice the butter into 1/8-1/4 inch slices and add to the dry ingredients. With thumb and fi ngers,

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PUBLISHED BY THE GREAT BEND TRIBUNE

PUBLISHER: .................Mary Hoisington

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July-August

CONTENTS

2RECIPE

Chocolate chip scones

6HEALTHY MIND

Play to stay mentally sharp

7DIET

Eat these super foods

8RECYCLING

Contributing to a greener future

9SAVE

Green tips that save money

12 DRINK ‘Escape (the Piña Colada Song)’ 13 PROJECT Marbled terra cotta pots 14 KETO Mint chip ice cream 15 PETS Benefits of having a pet 16 FEATURE Multiple cancer fighter 18 GOLF Add variety to your game 19 NUTRITION Protein for muscle health