A couple of weeks ago I mentioned the roasted chestnut flour that I had. The problem was that the "roasted" was too strong of a flavor for most desserts, but I really didn't want to do the obvious and make it into pasta. Finally I realized that white chocolate would make a nice complement for the smokiness of the flour, and that resulted in this recipe. It was a good scone with higher than normal protein, so a bit more nutritionally useful than a traditional scone. Enjoy!
3 C. All-Purpose Flour
3/4 C. Chestnut Flour
1/2 C. Sugar
1 T. Baking Powder
1/2 t. Salt
1.5 Sticks Butter
3/4 C. Milk
1/2 C. White Chocolate Chips (I used Callebaut)
1/2 C. Cacao Nibs
Oven 375 F
Sift flours, sugar, baking powder and salt together. In food processor, cut butter into dry mixture until course crumbs (Don't over-process). Stir in the chips and nibs. Pour into a bowl, make a well in the center. In small bowl, lightly mix the egg and milk. Pour liquid into well. Using wooden spoon, combine until it just comes together. If it seems too dry, add a bit more milk (It should be dry, but able to hold together).
Put on counter and knead lightly for 30 seconds. You want to keep the butter chunks distinct so they help form the flakiness of the scone. Roll dough out on lightly flour surface. I formed the dough into a square and cut it into 8 triangles, or you can be more traditional and use a round biscuit cutter. Brush the tops with cream (or milk), sprinkle with turbinado (or ground nuts) and bake for 10-15 minutes or until done.
Viet Noodle – Albuquerque, New Mexico
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