Folks, my kitchen will be closed over Easter.
As Tom and I head off to our little Easter break and Soeren will be over at his grandparents, I leave you with these completely delicious, scrumptious and utterly luscious scones. They are jam packed to the rim with huge chocolate chunks. Made with buttermilk they are a dream to bite into.
Whatever you do over Easter, I do wish you happy egg hunting, joyous family moments and delectable meals. Enjoy the break and I'll see you on the other side with a few pictures of our break!
280g all purpose flour
50g white sugar
115g butter - straight out of the refrigerator and cut into cubes
90g chocolate - cut in chunks
160 ml buttermilk
11/4 baking powder
1/4 baking soda
1 teaspoon vanilla extract
pinch of salt
1 egg - beaten
1 tablespoon milk
1 teaspoon cinnamon
Preheat oven to 200 °C.
In a large mixing bowl, stir the flour, sugar, baking powder, baking soda and salt together. Add the butter cubes and mix with your hands until the mixture resembles bread crumbs. Mix in the chocolate chunks.
Add the vanilla extract to the buttermilk and pour this mixture into the flour mixture. Knead into a soft dough. I get the best results when I do this with my hands.
On a lightly floured surface knead the dough a few times further. With your hands pat the dough into a circular shape. Not too flat and not too large. Cut the dough into wedges as if you were cutting a cake.
Place the scone wedges on a baking tray.
Beat the egg and the milk together to make an egg wash. Brush this on top of the scones. Mix the sugar and cinnamon together and sprinkle this over the top of the scones.
Bake the scones for 15 minutes until golden brown. Take out of the oven and shift with icing sugar. Allow to cool.
Enjoy with cream, clotted cream or just plain.
"YUMMY MUMMY!" Was what Soeren said when we were done with baking. Both of us spent a rainy Tuesday afternoon baking these scones. He kept peaking into the oven and the 15 minutes seemed like hours. I was asked at least 43 times "Are they done yet?" As I finally took them out of the oven we could not wait to get our hands on them. I blew one until it had cooled down and was not too hot to handle!
Our eyes gleamed as we both bit into the scone. I really had to guard these from Soeri and resist my own tempting hands from polishing the whole batch! But they were really fantastic. When Tom came home he smelled the great aroma of baking and of course jumped on them. Soeren took two in his lunch box today and Tom also got a few to nibble on at the Uni.
Yes, I too ate two with a cup of coffee today. Thank you Jessica for the recipe ... all the way from Perth, Australia.
Here is also Nandita's of Saffron Trail verdict to this recipe.
PS. I recently took part in My Dhaba's cooking competition. My entries were Spinach Soup with Coconut Milk and Chicken and Italian Oven Vegetables. From April 11 through to April 20, the public opinion poll starts.
Maybe you'll find some time to check it out and nominate me as your favorite. I am counting on you! Details to vote can be found here.