Wednesday, April 20, 2011

Recipe of the Month: Buttermilk Scones with Dark Chocolate Chunks and Pine Nuts

Pine Nuts, known as Piñon in New Mexico, is a nut which is harvested from the cones produced by the “State Tree” of the same name. These small, nearly conical shaped nuts are prized for their subtle piney and buttery flavor. Pine nuts from New Mexico trees have a richer butter flavor than those in neighboring states, but can be hard to come by, as New Mexico weather does not always cooperate to produce a harvest.


2 cups unbleached flour
1/4 cup light brown sugar
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
2/3 cup buttermilk
1/3 cup dark chocolate chunks
1/3 cup pine nuts, roasted on a baking sheet at 200 degrees until JUST golden

Cooking Directions:

Preheat the oven to 425°.

In a medium size bowl, sift together the flour, baking soda, cream of tartar, sugar and salt.

Cut the butter into the flour mixture with a pastry cutter until it resembles coarse breadcrumbs.

Mix in the chocolate chunks and pine nuts evenly.

Add the buttermilk and stir just enough to moisten the dough, leaving small pockets of crumbled flour and butter unmixed. (DO NOT overmix. This, and a very hot oven, is the secret to great quick breads, scones and biscuits.)

Knead the dough 4 to 5 times and pat into a circle about 1-1/2 inches thick. Place the scones on a lightly floured baking sheet.

Bake for about 15 minutes until golden in color.

Cool a few minutes on a wire rack, otherwise the scones will crumble when you cut them. Serve with butter or whipped cream.


Have delicious pine nuts and dried fruit from Root Family Farms delivered right to your door!

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