Marble scones - country cooking
8 scones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Unsiftcd all-purpose flour |
| ⅓ | cup | Sugar |
| 4 | teaspoons | Baking powder |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Baking soda |
| ⅔ | cup | Butter |
| 1⅓ | cup | Buttermilk |
| 2 | teaspoons | Vanilla extract |
| 2 | 1-oz squares semisweet chocolate, melted | |
Directions
1. Heat oven to 425'F. Grease large baking sheet. In large bowl, combine flour, sugar, baking powder, salt, and baking soda. With pastry blender or 2 knives, cut the butter in until mixture resembles coarse crumbs. Remove 1¼ C flour mixture to medium-size bowl.
2. In small bowl, combine buttermilk and vanilla. In cup, combine ¼ C buttermilk mixture and the chocolate. Add remaining buttermilk mixture to remaining flour mixture in large bowl and mix lightly with fork until it clings together and forms a soft dough. Add chocolate mixture to the reserved 1 ¼ C flour mixture in medium-size bowl and stir with fork until it forms a soft dough.
3. Turn both doughs out onto lightly floured surface; divide chocolate dough into 6 pieces. Dot 3 chocolate pieces over surface of plain dough. Fold plain dough over and dot with remaining 3 pieces chocolate dough; knead 5 or 6 times to marbleize dough. Divide dough in half. With lightly floured rolling pin, roll one half of dough into a 7-inch round. Cut into 4 wedges. Repeat with remaining half of dough.
4. Place scones, 1 inch apart, on greased baking sheet. Pierce tops with tines of fork.
5. Bake scones 15 to 18 minutes or until golden brown. Serve warm.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary