Breakfast, Snack, tea time, or anytime is a good time to enjoy a moist and tender homemade scone. We could create a ton of variations of this scone and it would be absolutely deeelish! Trying to get rid of some blueberries I had in the refrigerator before they go bad inspired me to make the blueberry scones, and the following day everyone wanted more scones. Instead of more blueberries, I checked what I had in my pantry and decided coconut and chocolate sounded pretty good to me, which is when I threw together a few things and created the almond joy scone. The best feeling is when you are just messing around in the kitchen and actually concoct something that is tasty, that you would definitely make again and again. So first thing is first I preheat my all gas 48inch Wolf Range pressing convection and turning my Red knob to 375 degrees, while that is heating up I grab what I need out of my subzero refrigerator and get to work. There is not much prep involved, just remember to not overwork the dough. When I have made my dough I use ice cream scoopers to get a consistent size scone, however you can take the dough out and press it into an 8 inch disk and with a sharp knife cut them into 8 equal wedges, that is completely up to you they look great both ways. I simple sprinkle a little sugar over the top before putting the baking sheets in to bake. In about 22 minutes the scones were ready, and I took them out of the oven to cool for a minute or two before I glazed them. Both the Blueberry and Almond joy scones were scrumptious and gone within minutes of serving them, All that was left to do was clean up so I wiped down my workspace and put my utensils and dishes into the ASKO dishwasher and let it do all the hard work!
Yours truly,
Chef in training
