Monday, June 28, 2010

Featured Recipe: Cherry Chocolate Chip Scones From The Blue Goose Inn

(makes 24 scones)

(French style scones, more butter and less sugar)
  • 1 large egg
  • 1 ½ cups buttermilk
  • 2 tsp almond extract
  • 4 cups white flour
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ cup sugar
  • 1 ½ cups cold unsalted butter cut into tbsp sized pieces
  • 1 cup chopped dried cherries
  • 1 cup semi-sweet chocolate chips
  • Heavy cream to brush on dough before baking
  • Sugar to sprinkle on dough before baking

Preheat the oven to 425°F

Beat together egg, buttermilk, and almond extract.

Combine flour, baking powder, baking soda, salt, and sugar in food processor.

Cut in the butter, small amounts at a time until the mixture resembles coarse crumbs.

Note:  if not using a food processor just gradually add the pieces of butter and rub into flour mixture with your fingers or pastry cutter.

Turn the flour mixture into a large bowl, add the egg mixture, and stir with a fork.  A soft dough forms.  Add the cherries and chocolate chips and stir to distribute evenly throughout the dough.

Turn the dough onto a lightly floured surface and knead gently 5 to 6 turns.  Divide the dough into quarters and pat into ½ inch thick circles.  Cut each circle into 6 wedges. 

Place scones on baking sheets lined with parchment paper.  Brush with cream and sprinkle with sugar. 

Bake for 13-15 minutes, or until lightly browned.  Remove from the oven and serve warm.

These scones freeze very well.

Blue Goose Inn ~ 603-763-5519
#24 Route 103B, Mount Sunapee, NH
Charmingly intimate 19th century farmhouse evokes memories of Sundays with the family in a day gone by.