Recipe: Eggless Chocolate and Walnut Scones
Yield: 8 pieces
2 cups all purpose flour
1/3 cup granulated white sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla essence
100g cold butter, cut into small cubes
1/2 cup buttermilk, you may require even lesser
1/2 cup dried blueberries
1/2 cup chopped walnuts
1 cup dark chocolate chips or dark chocolate roughly chopped
2 tbsp light brown sugar for sprinkling on top
Preheat the oven to 180C degrees. Line a 9 inch pie dish with parchment paper.
Combine the flour, white sugar, baking powder, and baking soda in the bowl with a wire whisk.
Add the butter and rub it flour and butter gently with your fingers until it has bread crumb like texture. This can be done in a food processor as well pulse butter and dry ingredients for 15 minutes.
Transfer the dough to a bowl and stir in the blueberries, walnuts, chocolate chips and vanilla.
Stir in the buttermilk until just moistened. Bring the dough together with your hands. If the dough is still too crumbly, stir in more buttermilk a tiny splash at a time, but try to avoid over mixing.
Transfer the dough into pie dish and pat into an 8-inch (20 cm) round with thickness of 1/2 inch. Use a pastry scraper to divide the dough into 8 big size wedges or 12 sleek wedges. Brush the tops of each wedge with the beaten egg white (optional) & generously sprinkle with light brown sugar.
Bake the scones for 25 minutes, or until the tops are golden brown. Re cut the slices immediately with a pastry cutter if need be.
Cool completely on racks before storing.
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