Marble Scones Food

MARBLE SCONES

Steps:

• Heat oven to 425F.
• Grease large baking sheet.
• In large bowl, combine flour, sugar, baking powder, salt and baking soda.
• With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
• Remove 1 1/4 c.
• flour mixture to medium-size bowl.
• In small bowl, combine buttermilk and vanilla.
• In cup, combine 1/4 c.
• buttermilk mixture and chocolate.
• Add remaining buttermilk mixture to remaining flour mixture in large bowl and mix lightly with fork until mixture clings together and forms a soft dough.
• Add chocolate mixture to the1 1/4 c.
• flour mixture and stir with fork until it forms a soft dough.
• Turn both doughs out onto lightly floured surface; divide chocolate dough into 6 pieces.
• Dot 3 chocolate pieces over surface of plain dough.
• Fold dough over and dot with remaininng 3 pieces; knead gently 5-6 times to marbelize dough.
• Divide dough in half.
• With lightly floured rolling pin, roll one half into a 7" round.
• Cut into 4 wedges.
• Repeat with remaining half of dough.
• Place scones, 1" apart, on greased baking sheet.
• Pierce tops with tines of fork.
• Bake scones 15-18 min.
• or until golden brown.
• Serve warm.

CHOCOLATE-HAZELNUT MARBLE CAKE SCONES

Steps:

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Sift together flour, sugar, baking powder, salt, and baking soda in large bowl. Add vegan butter and mix together with hands until mixture forms large, coarse crumbs the size of peas. Add chocolate chips and creamer, mix for a few more seconds until just moistened. Turn the dough onto a lightly floured work surface and press together gently until the dough clings together in a ball. Pat into a circle about 2-inches thick and 6 inches in diameter.
• Let sit for 15 minutes at room temperature. Cut into 8 wedges. Sprinkle with remaining tablespoon of sugar.
• Bake for 15-20 minutes or until golden on top. Allow to cool for a few minutes, before separating wedges.

BASIC SCONES

Steps:

• Grease a baking sheet and preheat the oven to 425 F or 220 degrees C.
• In a bowl, mix the flour and salt together.
• Rub in the butter with your fingertips until no lumps are left and the mixture looks like fine breadcrumbs.
• Stir in the sugar and baking powder.
• Add the milk a little at a time, stirring with a wooden spoon, until the mixture begins to stick together.
• Using one hand, pull the mixture together into a ball and plop onto a floured surface.
• Knead lightly to form a smooth ball.
• Place on a plate and let the dough rest in the fridge for 10 minutes.
• Roll out onto a floured surface until it is about 1/2 inch thick.
• Use a round cookie cutter or a drinking glass, dipped in flour, to cut the dough into circles 2-1/2 to 3 inches across.
• When you lift the cutter from the dough, be careful not to twist it!
• This is important.
• If you twist, you will twist the gluten in the dough and make it hard for the scones to rise straight up when they are baking.
• Place the scones on a baking sheet and brush the tops with the beaten egg.
• Be careful only to brush the top, don't let the wash drip down the sides of the scones.
• Bake for about 10 minutes until golden and well risen.
• Remove to a cooling tray.
• Serve warm with butter or cool, topped with fresh strawberries for a special summer treat.

MARMALADE SCONES

Steps:

• Combine the sugar, salt, baking powder, and flour. I usually do 2/3 white, and 1/3 wholewheat flour for a slightly grainy look.
• Add the butter with your hands, until the mixture looks crumbly.
• In a smaller separate bowl, blend the eggs and milk, then add these to the above, not mixing thoroughly.
• Now, measure out 1/4 cup marmalade (or less) and gradually add the full amount of marmalade until a satisfactory taste level is reached. I usually do the full 1/2 cup, but do as you please- not everyone likes marmalade as much as I do!
• Roll into a flat-ish disc about 1 1/2" thick. Cut into 12 triangles/square shapes. Place on a baking sheet lined with parchment paper for an easy cleanup.
• Bake for 10-15 minutes at 425F until golden brown. For an elegant look, bake for the last 3-5 minutes with brown sugar sprinkled on top.
• Finally, enjoy! These are best when served hot.