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Topic: Delicious chocolate scones  (Read 3993 times)
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Melladh
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« on: March 04, 2012 11:34:23 PM »

I wasn't sure whether to post this as a dessert or just "bread", but as they're a little sweet all on their own, and I tend to eat them with tea, I'm just gonna stick them here Cheesy They're delicious as is with some lemon tea, or you can spread some cream cheese and orange marmalade on them!



The table below has deciliters and equivalent in the first column, and cups etc in the second. Unfortunately the tables here don't have outlines, but I hope you can read it anyway!

Scones
4 dl1.7 cupswheat flour
3.5 dl1.5 cupssifted rye flour (a mix of 40% rye, 60% wheat)
0.5 dl3.5 tbspdark brown muscovado sugar (raw sugar if you can't find it)
0.5 tspsalt
1.5 tspbaking soda
125g1 stick & ~1 tbspbutter
2 dl0.85 cupsmilk
1egg
1dl1.5 cupschocolate chips

Eggbrushing
1egg
1 tbspwater
1 pinchsalt


Turn the oven to 250C / 480F

Mix flour, salt and baking soda

If you're using a machine: Beat butter until soft, add sugar, and then stir with the flour mix.
By hand: Stir sugar into the flour mix, and pinch butter in the flour until fairly evenly divided.

Whisk egg and milk and add to the batter. Only mix until it's evenly divided. Add chocolate buttons and stir only to incorporate.

Divide into four pieces and flatten into circles on a lined cookie sheet.

Whisk the eggbrushing and brush the scones with it.

Put in the oven for 10 minutes.

Serve warm. Any that won't be eaten the same day should be frozen asap.
« Last Edit: March 09, 2012 01:44:43 AM by Melladh » THIS ROCKS   Logged

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TroubleT
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« Reply #1 on: March 05, 2012 02:11:53 AM »

Melladh, you're killing me! *drool!*

Smiley
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sweets4ever
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« Reply #2 on: March 07, 2012 11:53:59 AM »

Oh, YUM!  Thank you so much for sharing this!  I'm featuring it in this week's newsletter.
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« Reply #3 on: March 07, 2012 01:32:14 PM »

Count me in on this recipe! Yum and healthy. Smiley
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Pepsigrl
« Reply #4 on: March 07, 2012 04:11:45 PM »

I am a US citizen and can't figure out the recipe that is listed for these scones.............would sure like to try them..................? Undecided
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ummsamiyah
« Reply #5 on: March 07, 2012 06:21:06 PM »

I am a US citizen and can't figure out the recipe that is listed for these scones.............would sure like to try them..................? Undecided
Yea, I don't quite understand the measurements either...
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Katuma
« Reply #6 on: March 07, 2012 10:45:01 PM »

Awesome recipe Cheesy

US citizens can look up the measurements on any searching browser ("convert dl to ..." whatever measurement you prefer), but the cups should work as well.
tbsp means table spoon, tsp means tea spoon.

It looks so yummy so very much worth a try!
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« Reply #7 on: March 08, 2012 09:16:43 AM »

I am a US citizen and can't figure out the recipe that is listed for these scones.............would sure like to try them..................? Undecided
Yea, I don't quite understand the measurements either...

If you change the commas to periods (decimal points), the measurements will make more sense (e.g., 1,7 cups = 1.7 cups).  The less common, at least in the US, "1.7" cups of wheat flour could be rounded to 1.75 (one-and-three-quarters) without making any difference in the recipe; for ".85" cup of milk, I'd just look on my measuring cup and fill it between 3/4 and a full cup.

I do have another question, though, Melladh: when you say "(40% rye, 60% wheat)" is that just noting the relative amounts of the two different flours, or so you mean a "sifted rye flour" that is itself a 40/60 mix of rye and wheat?

Thanks for posting this recipe.  The use of rye flour should make a delicious and unique (to me, anyway) scone batter, and one which would be good on its own, with the more traditional currants or raisins instead of -- or better yet, in addition to! -- the chocolate chips, or even other hearty elements like seeds and nuts.

And congratulations on having it be a Craftster Project of the Week!
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Melladh
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« Reply #8 on: March 09, 2012 01:38:57 AM »

Yeah, I forgot to change the commas to periods, one of the details I've started stumbling with in English, since I re-learned that we use commas here Cheesy The measurements are a bit odd since they've been translated from deciliters, but it's not all that picky.

Unfortunately the tables here don't have outlines so it might be a bit hard to read - it's essentially first column in dl, second column in cups etc. (so.. doing both the dl and the cups at the same time will just double the recipe, which mind you I'm all for Wink )

I do have another question, though, Melladh: when you say "(40% rye, 60% wheat)" is that just noting the relative amounts of the two different flours, or so you mean a "sifted rye flour" that is itself a 40/60 mix of rye and wheat?

The sifted rye is a mix of 40% rye and 60% wheat. That's the most common in your convenience stores here, rather than buying 100% rye and using only a tiny bit at a time. The name of it here is just "sifted rye flour", or "rye sift" (rgsikt) - unfortunately I couldn't find a translation of that, perhaps it's not as common, and would be distributed at different procentages, so I figured I'd better list that, but it wasn't overly clear I guess. Cheesy I'll make a note of it in the original post

And thank you! Smiley
« Last Edit: March 09, 2012 01:45:53 AM by Melladh » THIS ROCKS   Logged

"That's my lab table and this is my work-stool. And over there is my intergalactic spaceship! And here's where I keep assorted lengths of wire."
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