Monday, October 20, 2008

Chocolate chip scone recipe

In her last post, Kathie had a link for scones. Ooh, I love scones with a nice cup of tea, although those rock buns at Clarinda's were really yummy too.

Anyway, a couple of years ago, I got a wild hair and hunted up the following recipe for chocolate chip scones. Even I can't ruin these, and believe me - that's saying something. I baked up a batch for the weekend nurses on PCU and they loved 'em (or else they were just being nice to an old lady, which I wouldn't put past them!).

Preheat the oven to 375 degrees F and line a cookie sheet with parchment paper.

2 cups all purpose flour
1/3 cup sugar
2 tsp baking powder
1/8 tsp salt
1/3 cup chilled unsalted butter
1/3 cup mini chocolate chips (I like the dark chocolate chips)
1 large egg, lightly beaten
1 tsp vanilla extract
1/2 cup heavy whipping cream
1 large egg, lightly beaten with 1 tablespoon heavy cream (this last is for brushing on the scones before baking)

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend it into the dry mixture with a pastry blender or 2 knives. The mixture should look like coarse crumbles. Add the chocolate chips and stir in.

In a small measuring cup, combine the whipping cream, beaten egg, and vanilla. Add to the dry mixture. Stir until just combined - do not overmix!

Knead the whole thing gently on a lightly floured surface. Pat the dough into a 7" circle about 1-1/2" thick. Cut the circle into 8 triangles or into rounds with a cookie cutter. Place the scones on the paper-lined cookie sheet and brush their tops with the egg/cream mixture. Bake for 20-25 minutes or until they're lightly browned.

I suppose if you want to be healthy about it, you can try substituting 1/3 cup dried red tart cherries, 2 tsp grated lemon peel with 1 tablespoon poppy seeds, or 1/2 cup raisins and 1/2 tsp cinnamon for the chocolate chips. Reduce the cooking time to 15 minutes though. And I can't vouch for these substitutions because I don't believe in being I haven't tried making them.

The next time I make scones I'm going to try this recipe that I stole from some website for fake Devonshire (clotted) cream...

3 oz. cream cheese at room temperature
1 tbsp sugar
1/8 tsp salt
1 cup whipping cream

Combine the first three ingredients in a large bowl. Stir in the whipping cream. With a mixer, beat the mixture until it's stiff.

Looks pretty easy to me. Now that cooler weather is here, I might have to fire up that oven. After all, it is about time for the annual lighting of the stove...


Katharine said...

You got a wild what?!

Kappa no He said...

I started making scones after I came to Japan. I used to make them every weekend for months, and then stopped. You have just spurred on another yummy wave of my scone making. I am so going to try those recipes. Yum!

Pat said...

Hey Kath, at least I didn't say the whole phrase!

Terrie, let me know how the clotted cream turns out. And how might you change the scone recipe to make it more Japanese? Japanese scones - go figure!

Sonnjea said...

I LOVE scones! I'm going to try that recipe.

Pat said...

As proficient a cook as you are, I thought you would have tried chocolate scones already, Sonnjea! Hope you like 'em.