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SUGAR & STILETTOS RECIPES
Ingredients: 2 cups unbleached all-purpose flour MAKES 8 MEDIUM SCONES PREHEAT OVEN to 425F degrees. IN A LARGE BOWL, whisk together the flour, baking powder and salt. Using your hands, rub the butter into the flour mixture, squeezing and pinching with your fingertips (this is my favorite part!) until the mixture resembles a coarse meal and there are no butter lumps bigger than a pea. ADD the sugar, chocolate chips and Heath Bar chunks and whisk to incorporate. POUR ½ cup half-and-half into a small bowl or measuring cup and add the egg. Beat with a fork to mix well. Pour the wet ingredients into the flour mixture, and stir gently to just combine. The dough will look dry and shaggy, and there may be some incorporated flour at the bottom of the bowl. Don’t worry about that. Using your hands, squeeze (more fun!) and press the dough into a rough mass. TURN THE DOUGH, and any excess flour, out onto a lightly floured board or countertop, and press and gather and knead it until it just comes together. Do not knead the dough more than 12 times…you don’t want to overwork it. As soon as the dough holds together, pat it into a rough circle about 1 inch thick. Cut the circle into 8 wedges. PLACE the wedges on a baking sheet lined with parchment paper or a silicone baking mat. Pour a splash of half-and-half into a small bowl. Using a pastry brush, gently brush the tops of the scones with a thin coat to glaze. Sprinkle some sanding sugar on top which makes a nice crunch on t he finished scone. BAKE 10-14 minutes, or until pale golden. Transfer them to wire rack to cool slightly, and serve warm. If you plan to eat them within a day or two, store the scones in an airtight container at room temperature. For longer storage, seal them in a heavy plastic bag or container, and freeze them. Before serving bring them to room temperature. Either way, reheat them briefly in a 300F degree oven. They are best warmed.
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