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Dark Chocolate
Orange Scones
Add various substitutions to this
versatile scone base to keep brunch
interesting weekend after weekend.
INGREDIENTS
– 2¼ cups all-purpose flour
– 6 tablespoons granulated sugar
– 1 tablespoon baking powder
– ⁄ teaspoon kosher salt
– ½ cup (1 stick) butter, cold,
cut into ½-inch pieces
– ¾ cup heavy cream
– Zest of 1 large orange
– ½ cup semi-sweet dark
chocolate chips or chunks
ORANGE GLAZE
– 1 tablespoon orange juice
– 1 tablespoon unsalted
butter, melted
– ¾ cup powdered sugar
– Thin with milk if needed
PREPARATION METHOD
1. Preheat the oven to 350°F on Convection Mode with a
rack set on position “3.” 2. Whisk together all the dry ingredients.
3. Mix the butter into the dry ingredients by hand until hazelnut
size pieces are formed. 4. Add in the orange zest and chocolate
chips or chunks, then the heavy cream and mix gently by hand
until the dough comes together. This can also be done in a
stand mixer or food processor, though caution must be taken
not to overwork the dough. 5. Turn out the dough onto a floured
surface, and press out into a 7-inch disk, about 1-inch thick. 6. Cut
disk into 8 pieces. 7. Place on a parchment-lined baking pan and
bake for 16–18 minutes until golden brown around the edges.
FOR THE ORANGE GLAZE
1. Whisk together the orange juice, butter, and powdered sugar.
2. After the scones have cooled completely, drizzle with the icing.
MAKES RACK POSITION COOK TIME
8 SCONES 3 1618 MINUTES
BEFORE YOU START
Be sure to use cold butter and
do not overwork the dough.
Everything Cookies
For when you don’t know what kind of cookie to make—just add everything.
INGREDIENTS
– ¾ cup (1½ sticks) unsalted butter,
room temperature
– ½ cup plus 2 tablespoons firmly
packed brown sugar
– ½ cup granulated sugar
– 2 large eggs
– 1½ teaspoon vanilla
– 1 cup all-purpose flour
– ¾ cup cake flour
– 1 teaspoon kosher salt
– ¾ teaspoon baking soda
– 1 cup semi-sweet chocolate
chips
– 1 cup butterscotch chips
– ¾ cup walnut pieces
– ¾ cup pecan pieces
– ½ cup sweetened shredded coconut
PREPARATION METHOD
1. Preheat the oven to 325°F on Convection Mode with racks set on
positions “2,” “4,” and “6.” 2. In a medium bowl, sift together the all-
purpose flour, cake flour, kosher salt, and baking soda. 3. In the bowl
of a stand mixer, cream the butter and sugars on medium speed
for 2 minutes until light and fluy. 4. Add in the eggs one at a time,
mixing on medium speed and scraping bowl after each addition until
well combined. 5. Add the vanilla. 6. Add the sifted dry ingredients
and mix on low speed just until the flour is no longer visible. 7. Stir
in the chocolate, butterscotch, walnut, pecans, and coconut on low
speed until combined. 8. Drop rounded tablespoons of dough—or
use a 1 to 1¼-inch cookie scoop—onto parchment-lined cookie
sheets at least 2-inches apart. 9. Bake for approximately 12 minutes
or until edges are lightly browned and center is set. 10. Remove from
oven and cool on cookie sheets for 5 minutes. 11. After 5 minutes,
slide the parchment paper and cookies o the pan and transfer to
wire racks to cool completely.
MAKES RACK POSITION COOK TIME
32 COOKIES 2, 4, AND 6 12 MINUTES
CONVECTION
16
17