Thursday, May 19, 2011
Chocolate Chip Scones
Okay, so those don't look like scones. They look like drop biscuits. I used a scone recipe, but they were the last thing on my "to make" list and I got lazy. Very, very lazy. Rather than rolling them out and cutting them into pretty little circles, I did what any good Southern gal does with a bowl of biscuit batter - I dropped them on the baking sheet by the spoonful. I call them "rustic" or "country" - or you can call them lazy. I won't be offended.
I made two batches using the same basic recipe - one "plain" and one chocolate chip. The chocolate chip leftovers were devoured by the guys at work. The others I hoarded and took to work for breakfast along with a little raspberry jam. I am not looking forward to going back to cold cereal next week. I have been thoroughly spoiled. Now, I did use almond milk, so mine were likely a little sweeter than intended, but the milk worked perfectly.
(For those who have made scones before: is the dough supposed to be super sticky? This was my first time, and I wasn't sure what the dough was supposed to be like).
Here is my recipe (taken from... I don't remember):
2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons butter
1 egg, beaten
3/4 cup almond milk
Mix the dry ingredients together in a medium bowl. Cut in the butter until the mixture resembles course crumbs. (I used my hands. It's fun!Stir in the egg. (If you are making the chocolate chip ones, here is where you add 1-1/2" teaspoon and 2/3 cup mini chocolate chips).
Gradually add the milk until a thick dough is formed.
(This next step is the one I skipped)
Turn out the mixture onto a floured board and knead lightly. Roll out the dough to 3/4" thickness and cut into rounds with a 2" cookie cutter. Gather the trimmings and lightly knead, roll, and cut them as well.
Place the rounds about 1" apart on a lightly greased baking sheet. Brush the tops with a little beaten egg or milk. Bake in a preheated 450° oven for about 10 to 15 minutes, until golden brown. Serve warm.