Chocolate Chip Scones

Hello again!  It’s been awhile since I posted anything on here.  However, I am back with a new recipe!  I’ve never made any kind of scone – to be honest, until a year or two ago, I didn’t even know what a scone is.  As I’ve learned, it is quite similar to a biscuit, just with all kinds of fun extra stuff thrown in, like chocolate chips.  The particular recipe for these scones said to cut the dough into triangles, but some of the others I looked up said to cut them in circles with a biscuit cutter.  I suppose it’s about six one way, half a dozen the other as to how you cut them up.  Just have fun with them.  These scones in particular would be really good warm with a cold glass of milk, in my opinion.  They are a really “thick” biscuits with yummy chocolate chips mixed throughout.  Enjoy!

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Ingredients:

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup (1 stick) unsalted butter, cold and cut into pieces
  • 1/2 cup chocolate chips (milk or semi-sweet)*
  • 1/2 cup dried cherries or cranberries
  • 1 tsp. pure vanilla extract*
  • 2/3 – 3/4 cup buttermilk

Directions:

  1. Preheat oven to 400 degrees F and place rack in middle of oven. Line a baking sheet with parchment paper.
  2. 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. (The mixture should look like coarse crumbs.) Stir in the chocolate chunks (or chips) and dried cherries. In a small measuring cup whisk together the buttermilk and vanilla extract and then add to the flour mixture. Stir just until the dough comes together (add more buttermilk or flour as necessary). Do not over mix the dough.
  3. Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 11/2 inches thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with a little milk.
  4. Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and place on a wire rack to cool.
  5. Makes 8 scones.

*Notes:  I did not use the dried cherries, so I added a whole cup of chocolate chips.  I also did not have pure vanilla extract, so I used 2 tsp. of imitation vanilla.  I also doubled the recipe, but I did not double the chocolate chips.  In other words, for the doubled recipe, I only used one cup of chocolate chips and no cherries.  There were still plenty of chocolate chips in the scones this way.

This recipe is courtesy of http://www.joyofbaking.com/SconesChocChip.html.

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