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| Chocolate Chip Scones |
2 c. all-purpose flour
1/3 c. granulated sugar
2 tsp. baking powder
1/4 tsp. salt
5 1/3 TBS. unsalted butter chilled
1 egg - beaten
1 tsp. vanilla
1/2 c. heavy cream
1/2 c. semi- sweet chocolate chips*
*substitutions: raisins, dried cherries/cranberries
Glaze:
1 egg - beaten
1 TBS. heavy cream
Preheat oven to 375° with rack in center of the oven.
Lightly spray a cookie sheet with non-stick spray.
To make the glaze – mix together the beaten egg and the
heavy cream and set aside.
In a large bowl combine flour, sugar, baking powder and salt.
Cut the butter into 1/2 inch pieces and blend it into the flour
mixture with a pastry blender, two knives, or fingertips. The
mixture should look like course crumbs. Add the chocolate chips
or substituted ingredients at this time.
In a measuring cup combine the heavy cream, beaten egg and vanilla.
Make a well in the middle of the crumbly flour mixture and add
the liquid stirring with a spoon until the batter forms moist
clumps. The batter will be sticky. Do not over mix.
Pick up the ball of dough with your hands and put onto a floured
counter top. Using your hands, shape the dough into a 7 inch
circle that is about an inch high. Using a sharp knife, cut
circle into 8 triangular pieces. Place triangular pieces on
a greased cookie sheet and brush the tops of them with the glaze.
Bake for about 15 minutes, until lightly browned or a tooth
pick inserted in the middle comes out clean. Remove from oven
and put the scones on a cooling rack. Cool. Optional - dust
with powdered sugar. |
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