This week I tried adding a little life to a simple scone recipe. The recipe then turned into a chocolate chip, strawberry, & banana scone. I used the basic scone recipe from allrecipes.com then added the banana chips and strawberries. As an after thought, I threw in a cup of chocolate chips.
Appearance: Well, they didn’t look like the dense scone I usually buy at the bakery. They turned out a bit stiffer than cake but less dense than a scone. I do think they looked really pretty even without the icing. Taste: I substituted brown sugar for the white sugar. I think that made a difference as they were very good but not as sweet as we’ve had.
Substitutions: Sour cream is not readily available in this town. So instead of sour cream I used yogurt. Our local grocery store was out of small grain sugar at the time so I had to substitute brown sugar for white sugar. Sometimes the real challenge is being able to get the right ingredients or get really creative!
Since I used yogurt instead of sour cream, could that have caused the gooey dough? Anyone know? Recipe can be found under the gallery.
2 cups all-purpose flour
1/3 cup sugar I used brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup raisins (or dried currants) I used Chocolate Chips
1/2 cup sour cream I used yogurt
1 large egg
1/2 cup banana chips
1/2 cup fresh strawberries
|1.||Adjust oven rack to lower-middle position and preheat oven to 400 degrees.|
|2.||In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in chocolate chips, banana chips, & strawberries.|
|3.||In a small bowl, whisk yogurt and egg until smooth.|
|4.||Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)|
|5.||Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.|