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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



1. PREHEAT OVEN TO 450°. GREASE A LARGE COOKIE SHEET AND SET ASIDE.
   
2. 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.
   
3. 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.
   
4. SHAPE THE DOUGH WITH LIGHTLY FLOURED HANDS INTO AN 8" ROUND ON THE PREPARED COOKIE SHEET, DUST WITH FLOUR.
   
5. SCORE THE TIP OF THE DOUGH INTO 8 WEDGES WITH A SHARP KNIFE.
   
6. BAKE FOR 20 TO 25 MINUTES OR UNTIL GOLDEN. COOL COMPLETELY ON A WIRE RACK.
   
7. 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.
   
8. CUT THE SCONES INTO WEDGES ALONG THE SCORED LINES.
   
9. 
   
10. 8 SCONES
    SOURCE: REDBOOK, NOV. 1990