Categories: bread, breakfast, dessert, scones
Ingredients
- 1 cup whipping cream
- 1 tablespoon lemon juice
- 4 cups all-purpose flour
- 5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup white sugar
- 1/2 cup brown sugar, firmly packed
- 1 1//2 cups rolled oatmeal (the big flat flakes)
- 3/4 cup unsalted butter, in chunks
- 3 eggs
- 1 tablespoon pure vanilla extract
- 1 cup Belgium chocolate, coarsely chopped
- 1 cup caramel or butterscotch chips
Directions
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In a measuring cup, mix the lemon juice and whipping cream together and let stand.
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Preheat the oven to 400 F. Arrange the oven rack to the upper third position. Stack two baking sheets together and line the top one with parchment paper.
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Prepare the soured whipping cream (lemon juice and whipping cream).
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In a food processor, blend the flour, sugar, baking powder, baking soda, salt, white and brown sugar together briefly. Add in the butter and pulse to make a grainy or mealy mixture. Turn out into a large bowl.
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Make a well in the center and stir in the soured cream, eggs, and vanilla.
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Mix with a fork to make a rough dough and then fold in the Belgium chocolate and caramel chills. Turn out onto a floured work surface and knead to make a smoother dough, dusting in more flour as required to ensure dough holds together.
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Pat or roll out to a thickness of 1-inch. Cut into small wedges or rounds of about 3 1/2 inches. Place on the baking sheet. Brush each scone with egg white generously dust with the demerrara sugar.
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Place on baking sheet. Bake until golden all over, 14-18 minutes.