Coffehouse Scones, my way!

Coffeehouse Scones, with a twist!
2 cups (260 grams) all purpose flour (Whole wheat flour)
1/4 cup (50 grams) granulated white sugar (1/8 cup sugar)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (pinch of salt)
1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces (I used 1 cup of unsweetened applesauce, and 1/2 cup black current jam, and slowly added them to the dry ingredients)
2/3 – 3/4 cup (160 – 180 ml) buttermilk (1/3 cup low-fat milk and 1 tbsp almond extract)
1 teaspoon vanilla extract
 

Coffeehouse Scones: Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper. Again, I used a muffin tin, with paper liners.

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 with a pastry blender or two knives. This is where I slowly spooned in my applesauce and jam mix. The mixture should look like coarse crumbs. Add vanilla extract to the flour mixture and stir just until the dough comes together. Do not over mix.

Transfer the dough to a lightly floured surface and knead the dough gently and form into a round that is about 1 inch (2.5 cm) thick. Use a 2 1/2 inch (6.5 cm) round biscuit cutter to cut the dough into circles. Transfer the scones to the baking sheet and brush the tops of the scones with a little milk. I used the milk/almond extract mix for this part.
Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and transfer to a wire rack to cool.
Makes 6-8 scones. I made 12 muffins from this, and they are all good sized!
*Again, my changes are in RED! Hope you love ’em!
 
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