Tuesday, November 24, 2009

Beautiful Semi-Disaster (Chocolate-Raspberry Scone)

So where do i start? From sitting in seventh period tennis scrolling aimlessly through my phone thinking of ways to procrastinate my time from having to study for an unrealistic pre-calculus test the next day, or from going out to the Train concert the night before with Mr. Handsome as my mind floated from him, to the concert, to what my next blog post should be. Either way, I had decided it was time for me to kick it up a notch in my culinary skills. And what better way to do this than creating classic English scones? Yes, that is right an English scone made right here in my "Texanized" kitchen.

Before yesterday I had never tried, let alone encountered, such as a scone. But oh the stories i have heard about them! And the articles and pictures i have seen of them! There is such elegance about such a beautiful pastry-like bread. The unique shape with the glossy finish on top would make anyone look so fab and chic while eating this up-scale and high-end scone. If there was one food i would idolize over, this would be it. When I hear of a scone, I imagine a classic bakery on a small corner selling all varieties as the scents and aromas intertwine and mingle upon each other as they swirl their way through the bustling streets of fashionistas. So yes, as it shows I have great appreciation  for a little scone. Little did I know (tis tis.. I didn't do my research before I began to bake!) that scones do have a rather bland taste to them. However, I believe their appearance sure does make up for it.

The scone I have made has a basis of creamy dark chocolate and fresh raspberries. (Such a wonderful mix between the richness of the chocolate and the refreshing raspberries.) As i began making the scone dough while having a conversation with a close friend from Finland, I realized that anything is possible in the scone baking world! As I have added raspberries and chocolate to my scone, assorted nuts, berries, and heck! anything else could be added. My "Finish" friend even suggested putting a meat inside the scone, or adding cheese to the mixture! Scones are a time to express your personality and just to go and have fun with it! I decided to leave mine simpler, for this was my first experience at scone baking. Now I must warn thy fellow bakers; the recipe below for this raspberry and chocolate scone came out to be a bit bland and did not portray the thick flavors I had intended on. However, I did try part of my scone with some fresh raspberry jam and butter... and thought that topped the scone off making it splendid! Also coffee and tea will really bring out the hidden flavors of the scone giving it more taste than eating them alone. So this scone varies in taste with its endless possibilities on how to present and eat it.

You will need:
4cups all purpose flour
2/3 granulated  sugar
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons butter, cold and cut into pieces
4.25 ounces dark chocolate chunks
2 cups fresh raspberries
1 cup whole milk plain yogurt (suprisingly this is hard to find!!!)
3 teaspoons pure vanilla extract
2 large egg, lightly beaten
Egg mixture for brushing tops of scones:
1 large egg, lightly beaten
1 tablespoon milk
preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should appear crumb like. Stir in the chocolate chunks and whole raspberries. In a smaller bowl whisk together the yogurt, vanilla extract, and eggs. Add this mixture to the flour mixture and stir just until the dough comes together. *Do not over mix.!!*
Transfer to a lightly floured surface and knead the dough gently untill the dough better comes together and then pat, or roll, the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. (For these processes you will most likely need to use lots more flour, for the dough can become very sticky) Cut the dough into four squares, and then cut each squart into 2 triangles. Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed milk and brush the tops of the scones with this mixture.
Bake for about 15 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on. Sprinkle confectioners sugar over the tops of the scones and place them under the broiler. Broil for about a min. or less, until the sugar has melted and turns golden brown. Keep an eye out while scones are in the broiler, because they can burn! Transfer to a wire rack to cool.
Makes about 16 scones.

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