DOUBLE CHOCOLATE SCONES
List of Ingredients
- 3 CUPS FLOUR
- 1/4 CUP SUGAR
- 4 TEASPOONS BAKING POWDER
- 1/4 TEASPOON SALT
- 1/2 CUP BUTTER
- 3 LARGE EGGS
- 1/2 CUP MILK
- 3/4 CUPS MINI-SEMI-SWEET CHOCOLATAE CHIPS, DIVIDED
- 1 TEASPOON GRATED ORANGE PEEL
- 1/2 CUP WHITE CHOCOLATE CHIPS
Instructions
- PREHEAT OVEN TO 450°. GREASE A LARGE COOKIE SHEET AND SET ASIDE.
- STIR THE FLOUR, SUGAR, BAKING POWDER AND SALT IN A LARGE BOWL AND MIX WELL WITH A WIRE WHISK. USING A PASTRY BLENDER OR YOUR FINGERS, CUT THE BUTTER IN UNTIL COARSE CRUMBS FORM.
- BEAT THE EGGS AND MILK IN A SMALL BOWL WITH A WIRE WHISK, WHEN THOROUGHLY BLENDED, STIR ALONG WITH 1/2 CUP OF MINI CHIPS AND THE ORANGE PEEL INTO THE FLOUR MIXTURE JUST UNTIL BLENDED.
- SHAPE THE DOUGH WITH LIGHTLY FLOURED HANDS INTO AN 8" ROUND ON THE PREPARED COOKIE SHEET, DUST WITH FLOUR.
- SCORE THE TIP OF THE DOUGH INTO 8 WEDGES WITH A SHARP KNIFE.
- BAKE FOR 20 TO 25 MINUTES OR UNTIL GOLDEN. COOL COMPLETELY ON A WIRE RACK.
- STIR THE REMAINING 1/4 CUP CHOCOLATE CHIPS AND THE WHITE CHOCOLATE CHIPS IN A SEPARATE SMALL, HEAVY SAUCEPANS OVER VERY LOW HEAT UNTIL MELTED AND SMOOTH. DRIZZLE EACH CHOCOLATE FROM THE TIP OF A SPOON IN RANDOM LINES OVER THE TOP OF THE SCONES, MAKING WHITE AND DARK CHOCOLATE DESIGNS. LET STAND FOR 15 MINUTES TO SET THE CHOCOLATE.
- CUT THE SCONES INTO WEDGES ALONG THE SCORED LINES.
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- 8 SCONES
SOURCE: REDBOOK, NOV. 1990
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