Sprouted Fig (The Smoothie Lover)
June 10, 2013

Summer, sunny Sunday & Scones

Couldn’t get better.

This entire weekend has actually been perfect.

Friday I handed in the big school assignment I had been working on for a long time, then 4 friends and I enjoyed the great weather together, had the most amazing dinner and then biked down to the lake to meet the rest of my class. Super cozy – me made a fire and made s’mores and talked and talked.
Up on the bikes again and then we biked down to the neighbor town where we met another friend and just sat and talked. Spontaneously two of my friends and I went to my house and where we slept.
After a fun walk in the morning they went home, and the rest of the weekend I spend on cooking, running, walking, photography and some crafting. Just as i like it :)

I really like scones. I’m not a big fan of actual cake and danish pastries. I like it, but I’d rather have a cookie, homemade Shrovetide buns, “buttermilk crescents” (those are very Danish – I have to share a recipe once) or a scone. You know, cake which are more bread-like.

So today I decided to make scones.

What I hadn’t thought about before is, that scones are very simple to make. They don’t require kneading, no rising and for this recipe everything can be made in one bowl.

I find it strange how most recipes on scones calls for heavy cream. Seriously? I’ve always made scones with yoghurt. I think the reason is that I once had a children’s cookbook in which there was a recipe on scones. That recipe called for sour cream, and since we never have sour cream I used yoghurt instead. I’ve done so ever since, and the scones turn out so good.

Enjoying scones on the sunny terrace

Chocolate Chip Scones

12 BIG scones
  • 2 1/2 cups all-purpose flour (6 dl.)
  • 1/2 cup sugar (1,1 dl.)
  • 1 tbsp. baking powder
  • 1 tsp. vamilla sugar
  • 50 g. dark chocolate, chopped (or 1/3 cup chocolate chips)
  • 110 g. cold butter (1/2 cup), cubed
  • 2-3 dl. plain yoghurt (approx. 2/3 – 1 cup)
Preheat oven to 220°C / 430°F
Mix all dry ingredients in a bowl (first 5 ingredients). Add in the cold butter and mix by hand until the lumps are no bigger tan a pea. Mix in the yoghurt and mix until a dough forms.
Flour the table. Take half of the dough and roll it out in a circle approximately 3 cm (a bit more than 1 inch) thick. Cut into 6 triangles. Repeat with the other half.
Place the scones on a baking sheet with non stick paper. Brush with milk and bake in the oven for approx. 15 minutes.
Serve with homemade lemon curd.

2 responses to “Chocolate Chip Scones”

  1. wow these look absolutely perfect *-*

Leave a Reply