Archive for January, 2011

January 23, 2011

a snowy day in siloam town.

And I am ready for sunshine. Snow is always beautiful for the first hour of it’s company, but soon I find myself aching for warmth without a sweatshirt. And a thermal. And a coat. And a husband to cuddle with. Actually, I’m okay with that last one. Still, I want to return to the sunshiney months of dresses and chaco’s and having cause to shave my legs.

The nicest thing about cold outsides is found on the insides of my little apartment home. What is that, you ask? Warm foods that heat you from the inside-out! Red-bean and carrot chili, black bean soup with chicken empanadas, fresh-from-the-oven honey wheat bread, and filo-dough pockets filled with meats and gruyere and spinach. Yes, I have been keeping myself busy. Obviously, not with school, which started up last week. As a graphic design major, I’m sure I should spend this snowed in time creating/editing work for the upcoming portfolio show. Ah, no thank you. I will certainly be putting my best foot forward for the upcoming event, but snowy days demand snowy consolations. Like savory and sweet heats.

However, following a rather depressing series of events, I decided to indulge in one of my favorite, most comforting comfort bakes, which are not particularly warming. Scones. Yes. And not just any scones. Chocolate chip scones. Or to be more accurate, Cream Chip Scones. For real, don’t be conservative with the heavy cream on this recipe. You’ll be rewarded for your generosity. I’m sure that you could swap the chocolate for any berry, nut, or whatever your heart so desires, but for me, chocolate is the only edible thing that can truly mend a poor day.

I made a few edits to the recipe I discovered, and thus will deem these not quite original. Nonetheless, please enjoy. Especially with a cup of European drinking chocolate.

Cream Chip Scones (adapted from Buns in my Oven)

  • 1 cup all-purpose flour
  • 3/4 cup cake flour
  • 1/2 tbsp + 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup Ghirardelli bittersweet chocolate chips
  • 1 cup whipping cream
  • 1 tbsp butter (melted for brushing)
  • Course sugar for sprinkling

Preheat oven to 375 degrees.

Sift the dry ingredients together in a medium size bowl. Add the chocolate chips and stir to distribute. Use spatula to form a well in the center of the dry ingredients, and pour the cream into the well. Stir well. When most of the flour is incorporated, turn the dough (might look shabby at this point) onto a lightly floured surface. Knead for about 5 minutes, or until dough is well blended. It’s okay if it’s a bit sticky. Next, divide the dough into two even balls and press each into a small flattened circle about 8 inches in diameter and 3/4 inch thick. Use a pizza cutter to make eight even triangle slices per circle of dough. Brush the individual slices with butter and sprinkle with course sugar. Place the slices an inch or so apart on a parchment lined baking sheet and bake for 15 minutes.

Very tasty when fresh from the oven, but also delicious with hot cocoa the next day.