Brookstone Chocolate giveaway. You guys love chocolate-covered things--I got hungry reading all about it! The winner is commenter #45...Kelsey! Kelsey, email me at firstname.lastname@example.org to claim your prize!
Two Years Ago: Garlic and Sundried Tomato Hummus
Three Years Ago: Whole Grain Challah with Cranberries
-2 cups all-purpose flour
-1/4 cup sugar
-2 tsp baking powder
-1 tsp baking soda
-1/2 tsp salt
-5 tbsp butter, cubed
-1 cup sour cream
-1 egg yolk
-zest and juice from 1 Meyer lemon
-1 tbp fresh rosemary, chopped
-1/4 cup heavy cream
-sugar in the raw
1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. Pulse flour, sugar, baking powder, baking soda, and salt in the bowl of a food processor. Add butter and pulse until a coarse meal forms. Add the sour cream and egg yolk and pulse, just unti combined.
3. Turn dough out onto a floured surface and knead into a square shape about 3/4-inch thick. Cut into desired shapes (squares or triangles) and place on prepared baking sheet. Brush scones with heavy cream and sprinkle with sugar in the raw.
4. Bake for 15-18 minutes, until bottoms of scones are lightly browned. Transfer to a wire rack to cool completely.