Monday, June 14, 2010

Breakfast or Dessert

Chocolate and Sea Salt Scones
2 cups all-purpose flour
2 cups whole wheat flour 2 heaping Tbsp. baking powder 2 Tbsp. white sugar 1 tsp. salt 1 c. frozen butter (chopped into bits) 1 1/2 c. cold milk 6 oz. dark chocolate bits Topping 1Tbsp. sugar 1Tbsp. sea salt (or regular if you don't have it) 2Tbsp. milk Pre-heat oven to 400 degrees Fahrenheit. Combine flours, baking powder, sugar and salt in mixing bowl. Add chopped butter and work it through to create a mealy texture. This won't work as well if the butter isn't at least partially frozen. Add milk and chocolate and mix with a wooden spoon until the dough forms a rough ball. Knead a few times on a lightly floured counter top or wooden cutting board. Pat the dough down and shape into large circle about 1/2 inch thick all the way through. Cut into wedges (8 to 12 depending on how well you cut). Or, you can cut across the circle into squares which will make portions easier to control. Place on baking stone. Brush tops with milk and sprinkle 1 Tbsp. salt and sugar on them. Bake for 18-20 minutes or until golden brown. These are best fresh from the oven, but can be kept up to 5 days sealed in the refrigerator and reheated for 15 minutes at 350 degrees Fahrenheit. ***Can also be made without chocolate, or replace with fruits, nuts, or other various edibles as desired.***

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