WHY have I not been putting white chocolate chips in my beloved scone recipe forever!?
Also, why has it taken me so long to mess around with my DSLR by taking portrait oriented shots?!
Seriously, it changes everything about the way the photograph looks. These cameras just amaze me with how many things they can do.
I’ve had mine for over a year and I still feel like I have barely even scratched the surface.
I’m also playing around with square sized photos, which of course isn’t the normal size my DSLR takes and requires some extra editing, but I like how it looks on the blog page on my site.
Funny that I had a spurt of baking/photography excitement after my mopey previous post. Would still love any tips against blogger’s block (ugh, that sounds lame, but you know what I mean) that you might want to share, though!
White Chocolate Chip Walnut Scones
Adapted from Epicurious.com/Gourmet
Generous 3/4 cup heavy cream, plus additional for brushing the scones
1 large egg
1 teaspoon vanilla extract
3 tablespoons sugar, plus extra for sprinkling
2 cups regular flour
1/2 teaspoon salt
1 tablespoon double-acting baking powder
1/2 teaspoon baking soda
3/4 stick (6 tablespoons) butter
1/2 cup (or to your preference) white chocolate chips
1/3 cup (or to your preference) walnuts (toasted if you’re feeling like going the extra mile)
Preheat oven to 400 degrees F. In a glass measuring cup, whisk together 3/4 cup of the cream, the egg, the vanilla, and 3 tablespoons of the sugar until combined well.
In a large bowl, whisk together the flour, the salt, the baking powder, and the baking soda. Grate frozen butter over flour mixture using larger holes of a cheese grater. Blend in the butter until the mixture resembles coarse meal–the butter should be pea-sized. Add white chocolate chips and walnuts and stir until combined.
Stir in the cream mixture with a fork until the mixture just forms a sticky but manageable dough. (You’ll likely end up using your hands to make it all stick together, so gently knead it; the fork only goes so far.)
Transfer dough to a floured work surface, kneading it no further (unless you had no trouble getting your dough to come together, in which case, knead for 30 seconds). Pat it into a 1/2-inch-thick round and slice like a pizza into as many triangles as you like. They’ll be pretty big!
On a parchment-covered baking sheet, brush the scones with the additional cream, and sprinkle them with the extra sugar. Bake the scones in the middle of the oven for 16 to 19 minutes, or until they are golden.