Wednesday, February 25, 2009

Crack Scones

I started working out again for the first time today and what better way to celebrate than with scones and shrimp scampi. Weight loss, what weight loss. The other day I tried this scone recipe and my husband liked them so much that he now calls them crack. And the best part is how easy and fast they are.

I modeled them after the scones at a little Irish Bakery in Melrose, Ma called Breads and Bits of Ireland. If you live in the area and you haven't been, go tomorrow, or better yet early on a Saturday or Sunday morning. They make the best scones and they have a huge variety including chocolate orange, raspberry jam, and lemon poppy seed just to name a few. They also have Irish Soda bread and they do breakfast and lunch there. But I only ever went for the delicious scones. Which last for several days. You can even stick them in the toaster oven when they start to go stale and enjoy them like they are freshBut these are just a few varieties I highly recommend you go and try their greatness for yourself.

But I digress, I made cream scones with Chocolate Chips and Clementine zest. And anyone who tells you that good scones have to have heavy cream is lying to you, I subbed in light cream and they came out just fine. I've moved too far away to get my Breads and Bits of Ireland fix but at least I can console myself with these. More on the shrimp scampi later

Crack Scones
2 cups flour
1 Tablespoon baking Powder
1/2 teaspoon salt
4 Tablespoons sugar
The zest of one clementine
5 Tablespoons of cold butter cut into 1/2 inch pieces
3/4 cup of chocolate chips
1 cup of light cream

Preheat Oven to 450 degrees and line a baking sheet with parchment paper.

Pour the first 4 ingredients into a food processor and pulse three times to mix them. Then place the butter evenly on top of the flour mixture and add the clementine zest. Pulse about 12 times or until the mixture sticks together when you pinch it between your fingers.
Pour the flour/butter mixture into a bowl and mix in the chocolate chips. Finally, using a rubber spatula, lightly mix in the cream. don't worry if there are extra floury bits.

Dump the dough onto a floured surface, floury bits and all, and gently work the dough until it is a ball. Not too much or it will get tough. take out a 9 inch round cake pan and flour the bottom of it. then work the dough into the cake pan until it evenly covers the bottom of the pan. Then dump the dough out onto a floured surface (you might have to give the cake pan a good whack). Cut into eight equal pieces and place them on the parchment paper. Cook for 10-16 minutes (it all depends on your oven). They might get a little dark on the bottom but don't stress this doesn't affect the flavor. You are looking for a nice golden, or a little darker, color on top.

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