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Chocolate Chip Scones make a very tasty breakfast treat. These scones also contain sweet dried red cherries which I think pairs nicely with the dark chocolate chips. One of my favorite ways to make scones is with buttermilk, instead of the more traditional cream (or milk). Buttermilk gives these Scones a light and tender, almost bread-like texture. The scones are baked in a fairly hot oven which gives them a golden brown and crisp outer crust. If you can enjoy these scones the same day as they are made, preferably shortly after they come out of the oven.
Chocolate Chip Scones can be made using regular chocolate chips or you can cut up your favorite chocolate bar into uneven chunks. While the recipe calls for dried sweet red cherries, you could use dried cranberries or there are many other dried fruits that could be added to the dough. Dried raisins, apricots, prunes, figs would be nice, or you could leave out the dried fruit completely.
Buttermilk has a thick and creamy texture with a rich and tangy buttery taste that makes baked goods tender. Whereas in the past it was the liquid left over after churning butter, it is now commercially made by adding a bacteria to whole, skim, or low fat milk. You can make a good substitute for commercial buttermilk by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup (240 ml/grams) of milk. Let stand about 10 minutes at room temperature before using.
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Article and Demonstration by Stephanie Jaworski
Photo and Videography by Rick Jaworski
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