This is a late post for Father’s Day last June 15th. I gotta say, although sometimes I could be rough to Papa Ara.. And keep on pushing him to do his papa-like duties to the boys (like, do sports, cleaning the car, teach them new dua, surah, Hijaiyah alphabets or anything about Islam, really).. But Papa, in his own way, has been the kids favorite person compare to me. Papa is the one who makes them laugh by playing tag, the one who always sing his heart out with his guitar and piano, the one who’s happily do his morning duty to help preparing breakfast, potty, reading and storytelling before bedtime, and so on. Thank you Papa, we love you and always miss you while you’re in the office…! (hehe).
That Sunday morning I made a Chocolate Chip Scones – and never had any buttermilk in our fridge, so I substitute with 1/4 cup water mixed with 1/2 cup vanilla bean yogurt (or any yogurt). It tasted great and the texture is what I expect from a scones.
Recipes from Joy of Baking
2 cups (260 grams) all purpose flour
1/4 cup (50 grams) granulated white sugar
1 1/4 teaspoonbaking powder
1/4 teaspoonbaking soda
1/4 teaspoon salt
1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces
1/2 cup (90 grams) milk or semi sweet chocolate chips or chunks
1 teaspoon pure vanilla extract
2/3 – 3/4 cup (160 – 180 ml) buttermilk ( I substitute)
Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. (The mixture should look like coarse crumbs.) Stir in the chocolate chunks (or chips) and dried cherries. In a small measuring cup whisk together the buttermilk and vanilla extract and then add to the flour mixture. Stir just until the dough comes together (add more buttermilk or flour as necessary). Do not over mix the dough.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with a little milk.
Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and place on a wire rack to cool.
Makes 8 scones.