Rosemary Lemon Buttermilk Scones

It was really cold in Boston last week, and I didn't want to go out and buy yogurt. 

I baked these last week, right before I went home for Thanksgiving. I was worried that the half dozen lemons I had sitting in the fridge would go bad while I was gone (this concern for whatever reason did not extend to the eggs that had been hanging out in there for the past four weeks). I considered making a lemon yogurt pound cake--but I didn't have yogurt, and acquiring some would mean a 10-minute trek in the cold to the CVS in Harvard Square. 

So I made scones. And no, I didn't use the month-old eggs.

This is a lightly-adapted version of my master scone recipe, only I swapped out the cream for buttermilk. I've never used it before until this month, and I really suggest you give it try in your baking. You can easily substitute milk with some vinegar added, but buttermilk has a unique flavor that's hard to replicate.

I also changed the amount of  liquid in the dough from 2/3 cup to 1/2 - 2/3 cup, depending on how dry the dough is due. I usually need 2/3 cups, possibly because our heater in the dorm is set to Sahara Desert (which is one of two thermostat settings, the other being Broken.)

Enjoy, all!

Caroline

Rosemary Lemon Scones

Click here for the printable recipe.
A Pass the Cocoa Original Recipe, Flavor inspired by The Pioneer Women
Yields: 12 Scones

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Ingredients:
Dough
2 cups flour
1 tablespoon baking powder
½ teaspoon salt
3 tablespoons granulated sugar
8 tablespoons butter, cold
½ to ⅔ cup buttermilk, cold
1 egg
1 tablespoon fresh rosemary, minced (or 1 teaspoon dried rosemary)
1 tablespoon lemon zest

Lemon Rosemary Glaze:
1 cup powdered sugar
3 tablespoons lemon juice, freshly squeezed
1 tablespoon fresh rosemary, minced (or 1 teaspoon dried rosemary)
1 tablespoon lemon zest

Directions:
Preheat the oven to 375 degrees Fahrenheit.

Whisk together ½ cup buttermilk, the egg, rosemary, and lemon zest. Place in the refrigerator and let sit for 15- 30 minutes.

In a separate bowl, sift together the flour, baking powder, salt, and sugar.

Cut the butter into ½-inch cubes. Make sure it remains cold. Add the butter to the dry ingredients.

Using a pastry cutter, a fork, or your hands, cut the butter into the flour. It’s okay if a few lumps remain. Work quickly so that the butter doesn't melt.

Pour the wet ingredients into the dry ingredients. Use a fork or wooden spoon to mix it until the dry ingredients are moistened and the dough barely holds together. DO NOT OVER-MIX. If the dough is too dry, add in the remaining buttermilk a little bit at a time.

Turn the dough onto a floured surface. Shape the dough into a circle 10 inches in diameter. Cut the circle into 10 - 12 wedges.

Place the scones onto a greased baking sheet and bake for 15-18 minutes, until golden. Let cool.

For the glaze, mix together the lemon juice, zest, and rosemary. Let sit for 10 - 15 minutes. Mix in the powdered sugar. Drizzle the glaze over the scones.

Scone - ology Part 2: Chocolate Chip Scones

Wow, this post is really late...I was supposed to get this done a week ago, but it's been a super hectic week (can anyone say midterms?) But anyways, presenting: Delicious Scones Part 2. Last week, I introduced the master scone recipe: just the ingredients and process of the making a light, fluffy scone, leaving the add-ins and creativity to you. Now, we're going to use the master recipe to make chocolate chip scones! 

This is super easy and delicious. Just do the same thing as with the basic scone recipe, but add chocolate chips to the flour mixture after you cut the butter in.

Mix together the cream, egg, and vanilla, and pour it into the dry ingredients. Don't over-mix!

 Now, instead of shaping the dough into a circle and cutting it into wedges, I decided to make a rectangle and cut it into triangles. But you can shape it into a circle if you want.

Shape the dough into roughly a 6 x 9 inch rectangle, cut it into 6 three-inch squares, and cut each square in half.

Bake for 15-18 minutes at 375 Fahrenheit, until golden.

I switched up the glaze a bit, making a chocolate mocha glaze, instead of just a plain sugar glaze. To make it, heat 3 tablespoons of cream in the microwave, until it is scalding, but not boiling. (I heated it a little too much, and it's no big deal if you go a little over).

Mix in 2 tablespoons of chocolate chips, and 1/2 teaspoon instant coffee. Stir until smooth.

Drizzle it over the scones, and serve! They're best warm, so you better start eating!

Enjoy these, everyone! Stay tuned for Scones part 3!

Love,
aroline

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Chocolate Chip Scones

Light & fluffy, drizzled with a chocolate-mocha glaze
Click here for the printer-friendly recipe of Chocolate Chip Scones.
Yields: 12 scones

Ingredients
For dough:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons granulated sugar
8 tablespoons butter, cold
2/3 cup semisweet chocolate chips
2/3 cup half-and-half, or heavy cream, cold
1 egg
1/2 teaspoon vanilla

For chocolate glaze:
3 tablespoons milk or cream
1/4 cup powdered sugar
2 tablespoons chocolate chips
1/2 teaspoon instant coffee (optional)

Directions
Preheat the oven to 375 degrees Fahrenheit.

Sift together the flour, baking powder, salt, and sugar. Cut the butter into ½-inch cubes. Make sure it remains cold. Add the butter to the dry ingredients.

Using a pastry cutter, two knives, or your hands, cut the butter into the flour. It’s okay if a few lumps remain. Work quickly so that the butter doesn't melt. Add the chocolate chips.

In a separate bowl, whisk together the half-and-half or cream, the egg, and vanilla.
Pour the wet ingredients into the dry ingredients.

Use a fork or wooden spoon to mix it until the dry ingredients are moistened and the dough barely holds together. DO NOT OVER-MIX.

Turn the dough onto a floured surface. Shape the dough into a 6-in x 9-in rectangle.
Cut the rectangle into six 3-inch squares. Cut each of the square diagonally so you get 12 triangles.

Place the scones onto a greased baking sheet and bake for 15-18 minutes, until golden. Let cool.

For the glaze, heat the cream or milk until it is just below boiling. (You can do this in the microwave or on the stove). Stir in the instant coffee (if you are using it), powdered sugar, and chocolate chips. Mix well until the chocolate is melted and you get a smooth glaze.

Drizzle the glaze over the scones, and serve. Give yourself a huge congratulations! You just made scones!

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