Toll House Scones
Serves 8 traditional scones (24 miniscones).
2 cups flour
½ cup sugar
2 teaspoons baking powder
¤ cup unsalted butter
1 teaspoon vanilla
1 large egg
½ cup heavy cream
½ cup chocolate chips
½ cup coarsely chopped walnuts
Preheat oven to 375 degrees F.
Start by combining all dry ingredients in a large bowl. Using a pastry cutter, combine butter with dry ingredients into a coarse mixture. Gently stir in chips and nuts just until they are evenly distributed with coarse mixture, then set aside.
In a measuring cup, whisk together heavy cream, vanilla and egg. Then pour vanilla-egg mixture into bowl with coarse ingredients. Begin combining by gently stirring together. As ingredients are combined, a thick dough is created. To completely combined ingredients, you will have to knead the dough gently in the mixing bowl until a single ball is created.
For traditional scones, flatten the ball into a 9-inch circle about 1 inch thick. Cut the circle into eight equal pieces. Place pieces on a cookie sheet. Use a pastry brush to glaze each piece with egg mixture that you set aside. Bake on center oven rack for approximately 25 minutes. Remove from oven and place scones on cooling rack.
In the alternative, the ball of dough can be shaped into a log and cut into thirds. Press out each third to 1-inch-thick circles and cut into eight pieces. Place 24 scones on a cookie sheet and bake for 16 minutes. Serve as above. (From LimeRock Inn)
Chocolate Blintzes with Raspberry Sauce
1 cup flour
5 teaspoons cocoa
1 cup 2 percent milk
¼ teaspoon salt
2 tablespoons melted butter
Blend ingredients well in blender, scraping sides.
Heat Teflon-coated, slope-sided frying pan on medium high. Pour in just enough batter to cover bottom. As edges begin to show brown, flip onto clean towel.
1¾ cups ricotta cheese
¤ cup granulated sugar
¼ cup cocoa powder
¼ teaspoon almond extract
Dash of salt
Combine ingredients until well-blended.
With each blintz turned browned-side up, place a heaping tablespoon of chocolate filling in the center. Fold in half and then half again, forming triangle. Fry on both sides and place in serving dish. Sprinkle sugar over the top and serve.
Serve with Raspberry Sauce and fresh raspberries: Heat small jar of raspberry preserves with ¼ cup orange juice. Drizzle sauce over blintzes. Top with fresh raspberries. Sprinkle with powdered sugar. (From Captain Lindsey House Inn)