Limoncello Scones
4 cups all purpose unbleached organic flour
1/2 cup Splenda (or sugar)
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tsp Five-Spice Powder
6 tbsp Smart Balance (or butter), cold and cut into pieces
1/2 cup chocolate chips
1/2 cup chopped pecans
1/2 cup Splenda (or sugar)
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tsp Five-Spice Powder
6 tbsp Smart Balance (or butter), cold and cut into pieces
1/2 cup chocolate chips
1/2 cup chopped pecans
1/4 cup ginger nibs (you can get them at the Spice House)
1 cup buttermilk (or substitute)
1 cup buttermilk (or substitute)
1/3 cup limoncello
4 tablespoons pure maple syrup
Preheat oven temperature to 400º F.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and five-spice powder. 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, walnuts and ginger nibs. In a small measuring cup combine the buttermilk with the maple syrup and then add to the flour mixture, add limoncello. Stir 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. Divide the dough in half. Working with each half, pat the dough into a circle that is about 4 inches wide by 3 inches deep and about 1 inch thick. Cut the rectangle in half, then cut each half into 4 squares. Repeat with the other half of the dough. You will have 16 scones altogether. Place the scones on the baking sheet that is lightly coated with spray oil.
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.
4 tablespoons pure maple syrup
Preheat oven temperature to 400º F.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and five-spice powder. 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, walnuts and ginger nibs. In a small measuring cup combine the buttermilk with the maple syrup and then add to the flour mixture, add limoncello. Stir 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. Divide the dough in half. Working with each half, pat the dough into a circle that is about 4 inches wide by 3 inches deep and about 1 inch thick. Cut the rectangle in half, then cut each half into 4 squares. Repeat with the other half of the dough. You will have 16 scones altogether. Place the scones on the baking sheet that is lightly coated with spray oil.
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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