Today I somehow landed in Vaudeville – although when Christin is around unexpectedly, sometimes it does seem like our house could be a scene from there. ” Yes, We Have No Bananas” was the title of a song from 1922’s Broadway revue, “Make It Snappy”, written by Frank Silver and Irving Cohn and sung by Eddie Cantor. Ok, this was the year my Mother was born and I obviously have no recollection of any such show so I can not say why I know this ditty – but oh well, I do.
Yesterday, Christin was asking for, you know, Raspberry Scones – and of course, not knowing she was going to be here, I didn’t have a stash of Raspberries in the refrigerator, not out of season and not at current prices. I prefer to use the seasonal fruits I have around the house (pears, meyer lemons, blood oranges), but you know who wasn’t going for it. So, yesterday at the store I happened upon some great-looking, fragrant Strawberries. I don’t know if they spray these with some fragrance and color enhancers at this time of year – I certainly hope not, but I know the weather has been extra nice in Florida up until now and so I logic-ed my way into taking them. Yes, I know, Alice would not approve – but I was looking for something that Christin would be up for.
This morning, I would have made Strawberry-Banana scones – that being the obvious combo as there isn’t any rhubarb in the market (wishful thinking), but no bananas at home right now, hence the post title. I decided to go with Chocolate, because it is kinda on my brain right now.
STRAWBERRY AND CHOCOLATE SCONES
2 cups all purpose flour
1/4 cup sugar
1 tblsp baking powder
1/2 tsp salt
1/2 tsp freshly ground nutmeg
1/4 cup cocoa powder, I currently have Ghiardelli
2 large eggs
6 tblsp cold unsalted butter, cut into cubes
1 tsp vanilla extract
1 cup fresh Strawberries, small dice
1 cup chocolate chips
1/2 cup buttermilk
In bowl of food processor, whir together, flour, sugar, baking powder, nutmeg, salt and cocoa powder. Add cold butter cubes and pulse about 10 times or until mixture resembles coarse meal, but butter bits are still visible. Remove mixture to a low, wide bowl. Make a well in center. In a small bowl, whisk together eggs, vanilla and buttermilk. Pour into the well and with a dough scraper, bring the dough together gently. Add the strawberries and chocolate chips. Mix in gently with the dough scraper. Remove dough to a baking sheet lined with a sheet of parchment paper. Form into a disk or spoon into 8-9 separate scones. Brush with egg wash. Sprinkle muscavado sugar over all. Bake 25 minutes or until dry and crunchy on top. If baking in a disk, cut dough into 8 scones with a dough scraper or serrated knife. When scones are set – after about 15 minutes of baking, separate them slightly with a knife so as to ensure they are baked through in the center. Enjoy!
While I would say these aren’t the best looking scones I have ever made, they are a lovely change of pace, especially if you do have great strawberries and crave chocolate in the am. Fragrance, texture and flavor are GREAT!
WISHING EVERYONE A FUN SEVERAL DAYS IN PREPARATION FOR XMAS WEEK! HOPE YOU ALL GET TO DO SOME BAKING……..LOOK ON MY FACEBOOK PAGE – “IN FOOD TODAY” FOR SOME GREAT RECIPE IDEAS!!!!!!!!!!
