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CHOCOLATE CHIP SCONES




Source of Recipe


My Recipe Collection


Recipe Introduction


SOO! GOOD!


List of Ingredients





2 c. unsifted flour
3 tbsp. sugar
1/4 tsp. salt
2 tsp. baking powder
1/2 c. butter
1/2 c. buttermilk or milk
1 lg. egg
1 tsp. vanilla
1/2 c. semi-sweet chocolate chips


Recipe



Heat oven to 425 degrees. Grease baking sheet. In large bowl combine dry ingredients. Cut in butter with pastry blender until mixture resembles coarse crumbs. In small bowl combine milk, egg and vanilla. Add to dry ingredients along with chocolate chips and mix with fork until mixture clings together and forms a soft dough. Turn dough onto floured surface and knead gently 5-6 times. With lightly floured rolling pin, roll dough into a 7-inch circle. Cut as many as you want into triangle or diamond shapes, or just cut into 4 wedges. Bake for 18-20 minutes until golden brown. Serve warm.


MORE SCONE RECIPES


SCOTTISH OATMEAL SCONES

1 1/4 c. all-purpose flour
1/3 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 c. shortening (Crisco)
1/4 c. butter, softened
1 c. quick-cooking oats
1/4 c. raisins
1/3 c. milk
1 tbsp. melted butter

1. Preheat oven to 375. 2. Sift together flour, sugar, baking powder and salt. 3. Cut in shortening and butter until mixture resembles coarse crumbs. 4. Mix in oats and raisins. 5. Add milk, mixing until dry ingredients are moistened. 6. Turn dough out onto lightly floured surface. Knead gently five or six times. 7. Roll out to form a seven-inch circle and brush top of dough with melted butter. 8. Cut into six pie-shaped wedges. 9. Bake on ungreased cookie sheet for 15 minutes or until lightly browned. Serve warm with raspberry jam.

SPICY LEMON SCONES

2 1/2 c. all purpose flour
1 tbsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/2 tsp. salt
8 tbsp. butter, cut into sm. pieces
1/2 c. currants or dark raisins
1/4 c. granulated sugar
2 tbsp. candied lemon, finely diced
2/3 c. milk

--ICING:--

1/3 c. confectioners' sugar
1 1/2 tsp. milk

Preheat oven to 375 degrees. Thoroughly stir all flour, baking powder, spices and salt into a bowl. With fingers, rub pieces of cold butter into flour mixture until fine granules are formed. Add currants/raisins, sugar and lemon. Add milk and stir to form a soft dough. Lightly flour a board and turn out dough, kneading it lightly about 10 times. Separate dough into 8 or 10 balls, and place on ungreased cookie sheet. Bake 12 to 15 minutes or until golden brown. Cool on wire rack. Mix confectioners' sugar and milk into a smooth icing. Drizzle icing over each scone and serve.