Monday, January 23, 2012

Reason to Get More Involved in Sag Harbor Schools

After the success of my Java Chocolate Chip Cookies last week, I used the same the coffee-chocolate combination in some mini scones for a parents' meeting I attended this afternoon. I'm addicted. I'm thinking of going to the next PTSA meeting, so I have a reason to bake a Coffee-Chocolate Chip Banana Bread. Here is the scone recipe:

Coffee-Chocolate Chip Mini Scones
Makes 8 small pastries

1 1/2 cups unbleached all-purpose flour
2 tablespoons packed light brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons finely ground coffee
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3 tablespoons unsalted butter, cut into pieces and chilled
1 large egg, lightly beaten
12 teaspoon pure vanilla extract
6 tablespoons milk
1/2 cup mini chocolate chips
2 tablespoons heavy cream
2 tablespoons turbinado sugar ("Sugar in the Raw")

1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Combine flour, brown sugar, baking powder, coffee, and salt in a large mixing bowl.
2. Add chilled butter pieces and mix on low speed with an electric mixer until mixture resembles coarse meal. Stir in egg, vanilla, and milk and mix on low until dry ingredients are just moistened. Do not over mix. Stir in chocolate chips.
3. Turn dough onto a lightly floured work surface and shape into a 6-inch disk. Cut into 8 wedges, using a bench scraper or sharp chef's knife.
4. Transfer to prepared baking sehet. Brush with heavy cream and sprinkle with turbinado sugar. Bake until golden, about 12 minutes. Let cool 5 minutes and serve warm.

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