I have mind boggling, insanely slow and annoying internet in this new place. Hence the lack of post last Sunday and yesterday. Bah-humbug I can’t wait to get out of this place. But before that…
And San Francisco. I can’t wait to get new food ideas there. And shop. And gamble of course.
While getting some beautiful photos. Should make for a great birthday and end to a wonderful summer.
No guarantees I’ll be able to post while I’m there for two weeks but I should have lots of good stuff afterwards.
And to make up for the past little bit, I am excited to share a delicious ‘breakfast’ scone that I like to enjoy at any time. Just recently I served it with the petit fours for the Spa Night I organized at work.
(Speaking of which, my Cheesecake Stuffed Strawberries made a come back at our Wrap Up BBQ by popular demand!)
What You’ll Need:
- 3/4 cup cold buttermilk
- 1/4 cup sugar
- 2 tsp vanilla
- a large egg
- 2 tsp cocoa
- 1 cup all purpose flour
- 1 cup soy flour (I used Bob’s Red Mill, you can substitute this for whole wheat or another extra healthy flour)
- 1 tbsp baking powder
- 1/2 tsp salt
- 3 tbsp cold, cold butter (just not frozen)
- 1 cup chocolate chips
- 1 large egg white
- sprinkle of sugar
What To Do:
Preheat your oven to 375 degrees. Cut the cold butter into small pieces to make your future much easier. Combine the buttermilk, sugar, vanilla and egg in a medium bowl with a whisk.
In a large bowl, combine flour, baking powder, salt and cocoa and mix well. Cut in the butter pieces with a pastry blender if you have one. If your like me, use two knives. You want this mixture to resemble coarse meal:
Once that’s done, fold in the chocolate chips. Carefully add the milk mixture and stir just until it’s moist.
Flour a hard surface. Scoop the dough out and knead lightly with floured hands so it’s less runny. On a floured baking sheet, form the dough into a circle (roughly 9 inches but I’m very bad with those things). With a good knife cut the dough into wedges, 9-12 of them, all the way through so it leaves a dent. This makes it a lot easier to cut later.
Brush the egg white on the top and sprinkle some sugar over it lightly but even. Bake until golden, around 18-20 minutes. Cut and enjoy!
Certainly not the healthiest recipe I’ve ever done, but I figured such an absence deserves some deliciousness. It’s roughly 5-6 points a serving, depending on the size of your scone.