Recipes

Brunch-ish scrumptious white chocolate scones: Day 37

I have to be honest with you: I am writing this as the scones are in the oven and I don’t yet know if this recipe turned out. I wanted to offer warm, delicious White chocolate scones to my friend and her toddler who are stopping by very soon. The next 12 to 15 minutes will determine whether she is offered scones or some cookies extracted from a half-empty glossy blue plasticized container bag.

Top these delicious oven-baked scones with yogurt creme fraiche for a delectably creamy treat.

I have to be honest with you: I am writing this as the scones are in the oven and I don’t yet know if this recipe turned out. I wanted to offer warm, delicious White chocolate scones to my friend and her toddler who are stopping by very soon. The next 12 to 15 minutes will determine whether she is offered scones or some cookies extracted from a half-empty glossy blue plasticized container bag.   

It all started off innocently enough: I was certain the only substitution I’d be making was using milk instead of buttermilk which, according to the recipe, was completely acceptable. As for the 90g of white chocolate required, I had purchased a white chocolate bar that weighed in at 100g. Perfect, I thought—90g for the recipe and 10g for me upon the successful completion of coarsely chopping the bar into scone-worthy bits. Okay, who am I kidding? I bought two white chocolate bars, in case I wanted to make another batch immediately.   

But when I went to measure out the all-purpose flour, I saw that the bag was nearly empty and that I’d need to use whole wheat flour for half the measurement. Not a problem, I thought. I may have erred when it came to ‘kneading’ the dough. I looked at the goopy mess adhering to the wooden spoon and I didn’t feel like sticking my hands into it all because I figured that the spoon was doing a fine job mixing the dough on its own. When I divided the dough and patted the two blobs into a circle (again with my spoon rather than with my hands) the texture seemed more like that of droopy porridge more than of dough. And when I went to “cut each circle into 6 triangular-shaped scones” the resulting geometry was not a dozen triangles but rather a dozen . . . blobs.   

Okay, one moment please while I remove them from the oven.   

Success? Nope. Flat and asymmetrical, yes. But they tasted good. Yep, really good.   

Okay, it is now the next day and I just made my second attempt at the Scrumptious white chocolate scones recipe and–yay!–I did it! We picked up a bag of all-purpose flour from the convenience store last night on our way home from a late night comedy show (hey, I’m having a baby in less than two months so I need a bit of a social life before it ends abruptly), so that I could try again in the morning and bring them over to a friend’s place for brunch.  I had the right flour and I even stuck my hands in the goop to knead it. I noticed a huge difference from yesterday’s blunder.  The dough easily formed two circles which were consequently cut into triangles and I then excitedly watched the dough rise as I peered into the oven.  

They were a huge hit at the brunch and I know I will be requested to make them again. By the way, there were definitely no leftovers.