Eggless Chocolate and Walnut Scones

Fun, Food36

‘There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea.’
                           – The Portrait of a Lady, Henry James
 
There are no hard and fast rules for what goes best with the tea (or indeed with coffee), sometimes I like spiced cinnamon rolls, a rich chocolate cake or a simple muffin but definitely not something overloaded with fondant and icing. But there has to be some home baked goodie with my afternoon tea and scone is one of my favorite afternoon delights. 
 
 
These scottish beauties are so easy to bake at home and it’s just a matter of few minutes when scones are in your table straight from the oven. In my definition, scones are something between cookie and a muffin, the crumbly outer texture reminds of cookie and softer interior is more like muffin. 
 
 
 
During vacations I missed my homemade goodies a lot especially during the traveling part, I had a strong craving and urge to bake something for myself once I reach home and that was the first thing I did next day, baked these scones and relished them in the afternoon enjoying the silence after a long time, when I have all house to myself. 
 
 
 
 
In the entire trip I got chance only once to taste some baked stuff, which was at Sakley’s – Nainital, which there since ages and featured many a times on popular travel shows. We had chocolate eclairs, banoffee pie and blueberry pie, not because I was hungry but somewhere I wanted to suppress my cravings for a while and enjoy the vacations. 
 
Recipe: Eggless Chocolate and Walnut Scones
Yield: 8 pieces
Ingredients
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
Method:
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.
 





Cakes & Bakes | Mar 07, 2014 By Hina Gujral

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Comments

  1. Leave a Reply

    i NumeroUnity
    March 7, 2014

    aww…looks lovely..tempting!

    • Leave a Reply

      FunFoodand Frolic
      March 12, 2014

      Hi Tara, I have not yet tried cake in pressure cooker but yea to make moist carrot cake you can follow recipe of carrot apple muffins in my blog, hope that will help.

  2. Leave a Reply

    Tara nair
    March 10, 2014

    Hi Hina! Its been long to be here. Delicious post altogether :) One query, I tried to make carrot cake in pressure cooker, but it just didn’t work. Will you please help me with some tips? Thank you

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