Campfire Scones Ingredients: For the Scones: 2 cups White Whole Wheat Flour 1/4 cup packed light brown sugar 2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 6 tablespoons cold unsalted butter, cut into cubes 2 large eggs, beaten 1/3 cup plus 1 tablespoon cold buttermilk 1 teaspoon pure vanilla extract 1 cup milk chocolate chunks For the Meringue: 2 large egg whites 3/4 cup granulated sugar 1/4 cup light corn syrup pinch of salt 1 teaspoon pure vanilla extract Method: In a medium bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt. Add the cubes of cold butter and rub the butter into the dry ingredients. Some of the butter bits will be the size of peas and others the size of oat flakes. In a small bowl, whisk together eggs, buttermilk, and vanilla extract. Add the wet ingredients all at once to the dry ingredients. Stir gently to incorporate. Add the chocolate chunks and stir to incorporate. Try not to over-stir the mixture but make sure all of the flour bits are incorporated. The batter will be slightly wet, the consistency of drop biscuits. Dump the dough onto a well floured work surface. Flour the top of the dough as well. Pat the dough into a 1-inch thick circle. Use a 1 1/2 to 2-inch biscuit cutter. Place the scone rounds on a baking sheet lined with parchment paper. Gather the dough scraps once all of the scone circles are cut out, pat it out once again and cut any remaining scones. Place all of the scones, on the prepared baking sheet, and allow to rest in the refrigerator while the oven preheats. Place a rack in the center of the oven and preheat oven to 375 degrees F. Once the oven has preheated, place the scones in the oven to bake. Bake until browned and cooked through, 12 to 14 minutes. Remove from the oven and allow to cool slightly. Place a rack in the upper third of the oven and increase the oven temperature to the broiler setting. I made the meringue while the scones were in the oven baking. To make the meringue, in a large pot, bring about 2 inches of water to a simmer. In a large, heat-proof bowl, whisk together egg whites, sugar, corn syrup and salt. The mixture will be grainy, because of the sugar. Place bowl over simmering water and whisk as it heats. The sugar will dissolve after about 5 minutes. Keep and eye on the mixture, it shouldn’t get warm enough to cook the eggs. Transfer the egg white and sugar mixture to the bowl of an electric stand mixer. With a whisk attachment, beat the egg whites, on high, until stiff peaks form (about 5 minutes) The mixture will be fluffy and glossy and look like melted marshmallows. It’ll be sticky too. Beat in the vanilla extract last. Spoon the mixture generously on top of the baked scones. Place the meringued scones under the broiler keeping a close eye on them. They can burn in under a minute. Remove from the oven and serve warm or at room temperature. Scones are best served the day they’re made. Source:joythebaker
Posted on: Wed, 12 Nov 2014 04:36:31 +0000
Trending Topics
Recently Viewed Topics
© 2015