I should be writing about our trip to Paris, which by the way was brilliant, but instead I’m baking scones. I’ll post about the trip in the coming weeks.
We are still recovering from jet lag. I’m trying to figure out how to update my website and blog efficiently, playing with new camera lenses and relearning Photoshop Elements. I anticipate that blog posts will come slowly as I try to sort all of this out.
In the meantime, my chocolate chip scones were a hit with the girls–it gave me a chance to try my lens out on some close-up shots. I’ve included the recipe if you’re a scone fan! Admittedly it’s not the healthiest of snacks, but still a pretty good, quick comfort food.
Preheat oven to 425 degrees.
2 c all-purpose flour
1/3 c organic sugar (I buy Trader Joe’s brand, but white will work as well)
1 tbs baking powder
6 tbs cold, salted butter (or if unsalted, add a pinch of salt to the mix)
1 large egg
2/3 c plain yogurt (I used plain, nonfat Greek) or cream (half and half or heavy)
2 tsp vanilla
1/2 c. chocolate chips
(1 tsp orange zest for those who like the orange-chocolate combo)
Mix the first three ingredients together in a bowl. Add the butter in slices to the dry ingredients then use a pastry blender to combine––the result will be a dry, crumbly mixture. Use a fork to mix in the egg and yogurt. Add chocolate chips. Use your hands to combine the ingredients and shape them into a ball. Continue adding yogurt or cream as needed so that the dough is well combined and that no flour is crumbling and falling off–if it is, the scones will be too dry. Press ball into a flat circle on a greased cookie sheet until it’s approximately 3/4″ thick. Cut the circle into quarters and again until there are 12 triangular-ish scones. Bake for 11-12 minutes.