Categories: bread, breakfast, dessert, scones

Ingredients

• 1 cup whipping cream
• 1 tablespoon lemon juice
• 4 cups all-purpose flour
• 5 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup white sugar
• 1/2 cup brown sugar, firmly packed
• 1 1//2 cups rolled oatmeal (the big flat flakes)
• 3/4 cup unsalted butter, in chunks
• 3 eggs
• 1 tablespoon pure vanilla extract
• 1 cup Belgium chocolate, coarsely chopped
• 1 cup caramel or butterscotch chips

Directions

1. In a measuring cup, mix the lemon juice and whipping cream together and let stand.

2. Preheat the oven to 400 F. Arrange the oven rack to the upper third position. Stack two baking sheets together and line the top one with parchment paper.

3. Prepare the soured whipping cream (lemon juice and whipping cream).

4. In a food processor, blend the flour, sugar, baking powder, baking soda, salt, white and brown sugar together briefly. Add in the butter and pulse to make a grainy or mealy mixture. Turn out into a large bowl.

5. Make a well in the center and stir in the soured cream, eggs, and vanilla.

6. Mix with a fork to make a rough dough and then fold in the Belgium chocolate and caramel chills. Turn out onto a floured work surface and knead to make a smoother dough, dusting in more flour as required to ensure dough holds together.

7. Pat or roll out to a thickness of 1-inch. Cut into small wedges or rounds of about 3 1/2 inches. Place on the baking sheet. Brush each scone with egg white generously dust with the demerrara sugar.

8. Place on baking sheet. Bake until golden all over, 14-18 minutes.

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