Thursday, May 16, 2013

Chocolate Chip Scones

Time: 30 minutes
Oven Temp: 450 (F)

1 3/4 c AP Flour
3 TBS granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/3 c butter
1 egg, beaten
1/2 c chocolate chips
4-6 TBS heavy cream or half & half
1 egg, beaten

Preheat oven to 450 (F). In a medium bowl combine flour, sugar, baking powder, and salt (I sift all of these together into the bowl). Cut butter into the flour mixture until it resembles fine crumbs.

Stir in chocolate chips, egg, and just enough cream so dough sticks together and leaves the sides of the bowl.

Turn dough out onto floured surface and knead lightly until it holds together, about 10 times (I used a piece of waxed paper for ease of kneading and easier clean up). Pat dough into a 1/2 inch thick circle. Cut into wedges.

Place on ungreased cookie sheet. Brush with beaten egg (I also sprinkle with turbanado sugar) and bake for 10-12 minutes or until lightly browned (not longer than 15 minutes or they get very dry). Immediately remove from cookie sheet. Serve with butter or clotted cream.

I don't know where I got this recipe from, I've been using it for years. You can substitute the chocolate chips for any dried fruit or leave them out and make them plain.

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