The end result was some of the most beautiful scones I've ever made. So, I determined I had to at least try photographing them.
The trick was the change I made in the glaze. Instead of using a whole egg, I whisked the whites until just before they started to stiffen, then added in about a tablespoon of milk.
The scones themselves were soft and tender, fluffy yet filling. Suffice to say, The Spouse was quite pleased with the result.
2 cups all purpose unbleached organic flour
1/4 cup Splenda
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tbsp Smart Balance, cold and cut into pieces
1/4 cup dark chocolate chips
1/4 cup roasted chopped walnuts
2/3 cup buttermilk substitute
2 tablespoons pure maple syrup
Egg mixture for brushing tops of scones:
1 large egg white, lightly beaten
1 tablespoon milk
Preheat oven temperature to 400ยบ F.
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 until the mixture should look like coarse crumbs. Stir in the chocolate chips and walnuts. In a small measuring cup combine the buttermilk with the maple syrup and then add to the flour mixture, stirring just until the dough comes together. Do not over mix the dough.
Transfer to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 1 1/2 inches thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges. You will have 6 scones altogether. Place the scones on the baking sheet. Brush the tops of the scones with the egg wash.
Bake for about 16 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven. Transfer to a wire rack to cool slightly.
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