4 cups flour
3/4- 1 cup sugar
2 Tbsp baking powder
1 1/2 tsp salt
1 cup chilled butter
2 eggs
3/4-1 cup milk to make 1 1/4 cup liquid with the eggs mixed in.
a few drops of vanilla
1 cup chocolate chips or chopped chocolate
1 cup chopped hazelnuts
1 cup dried cherries, optional
Glaze:
1 cup powdered sugar
1/4 cup more or less of orange juice
Oven preheated to 350 degrees
Put flour, sugar, salt, and baking powder in bowl and mix. Cut in chilled butter to pea
size. Add the chocolate, hazelnuts, and cherries (if desired) to the flour. Mix eggs, milk,
and vanilla. Pour in the liquids, beat to mix lightly and then knead together by hand to
form a stiff dough that just hangs together like biscuit dough. Divide into four parts. The
parts not baked immediately can be wrapped in plastic wrap and refrigerated or frozen
for later use. Using a lightly sugared board, turn out each part on the board and hand
form a 1/2-3/4 inch tall round disk. Cut each disk into 6 wedge shaped pieces and put
on a baking sheet. Bake 10-15 minutes, rotating once, until golden around the edges
and the top doesn’t collapse to the touch of a finger. While still warm, glaze with
powdered sugar mixed with OJ to the consistency of molasses or honey, using a pastry
brush.
Variation:
1 cup chopped or slivered almonds instead of hazelnuts.
1 cup of dried cherries.
Glaze: 2-3 Tbsp coffee mixed with powdered sugar.
Submitted & created by Sahsa, for Friday Harbor House breakfast menu
