Chocolate Chip Scones
Courtesy of The incredible edible egg™
Servings: 12
Prep Time: 20 Min.
Cook Time: 10 Min.
Prep Time: 20 Min.
Cook Time: 10 Min.
What you need:
* 3 1/2 c. all-purpose flour
* 1/2 c. sugar
* 2 tsp. baking powder
* 1/2 tsp. salt
* 3/4 c. (1-1/2 sticks) butter, cold, cut into pieces
* 1/4 c. mini chocolate chips
* 4 eggs
* 1/2 c. milk or half-and-half
* 1/2 c. sugar
* 2 tsp. baking powder
* 1/2 tsp. salt
* 3/4 c. (1-1/2 sticks) butter, cold, cut into pieces
* 1/4 c. mini chocolate chips
* 4 eggs
* 1/2 c. milk or half-and-half
What to do:
1. Heat oven to 425°F. Mix flour, sugar, baking powder and salt in large bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Add chocolate chips; toss to mix.
2. Beat eggs and milk in medium bowl until blended. Add to flour mixture; stir with a fork just until dry ingredients are moistened.
3. Knead dough a few strokes on lightly floured surface; pat to 3/4-in. thickness. Cut dough into rounds with lightly floured 3-in. cutter; place on greased baking sheet. Gather scraps and repeat to use all dough.
4. Bake in 425°F oven until golden brown, about 10 min. Cool on wire rack.
Note:
* Scones are best eaten warm. Serve with butter or crème fraîche and your favorite preserves.
* Embellishments: Substitute half-and-half or light cream for the milk. Add 1/4 c. finely chopped toasted pecans or walnuts or 2 to 3 tsp. freshly grated orange peel to the dry ingredients. Before baking, brush tops lightly with milk or cream and sprinkle with sugar.
"For more ways to enjoy The incredible edible egg™, visit incredibleegg.org"
2. Beat eggs and milk in medium bowl until blended. Add to flour mixture; stir with a fork just until dry ingredients are moistened.
3. Knead dough a few strokes on lightly floured surface; pat to 3/4-in. thickness. Cut dough into rounds with lightly floured 3-in. cutter; place on greased baking sheet. Gather scraps and repeat to use all dough.
4. Bake in 425°F oven until golden brown, about 10 min. Cool on wire rack.
Note:
* Scones are best eaten warm. Serve with butter or crème fraîche and your favorite preserves.
* Embellishments: Substitute half-and-half or light cream for the milk. Add 1/4 c. finely chopped toasted pecans or walnuts or 2 to 3 tsp. freshly grated orange peel to the dry ingredients. Before baking, brush tops lightly with milk or cream and sprinkle with sugar.
"For more ways to enjoy The incredible edible egg™, visit incredibleegg.org"
Nutritional information:
Calories: 314; Total Fat: 15g; Saturated Fat: 9g; Cholesterol: 102mg; Total Carbs: 39g; Fiber: 1g; Protein: 6g; Sodium: 188mg;