It's been far too long since I posted a new recipe to the cookery. I gave my mother a lesson today in baking scones because she really wanted to learn. She's an amazing cook and baker, but never tried her hand at scones. I've always thought scones to be pretty simple, but they can be tricky, too. We whipped up a batch of chocolate chip scones because . . . well, we both were in the mood for chocolate. I primarily bake with an alternative flour these days because I'm supposed to avoid certain ingredients. I'll list the brands I used below the recipe, but note that you can use your own flour and sugar, measure for measure, and the results will be the same. I know this because these are the same recipes I used to make before I switched.
Chocolate Chip Scones
2 cups flour
2 tsp baking powder
½ tsp salt
3 Tbs sugar
½ (8 Tbs) cup cold butter, chopped in small cubes
¾ cup skim milk
1 large egg
1 tsp vanilla extract
½ cup semisweet or dark chocolate chips
Heat oven to 425 degrees F. Line baking sheet with parchment.
In large bowl, combine flour, baking powder, salt, and sugar. Using pastry cutter, cut butter into flour mixture until it resembles coarse crumbs.
In a small bowl, combine milk, egg, and vanilla.
Add milk mixture to flour mixture and mix with a fork until all the dry mixture is combined with the wet.
Turn out onto floured cloth or surface and turn/knead gently 5-8 times until the dough is combined and no longer sticking to your hands. Use a little extra flour if necessary.
Press into a 7-8 inch circle and cut into 8 or 16 wedges. Place scones, ½ inch apart on the baking sheet. Pierce tops lightly with fork.
If desired, brush tops with egg white.
Bake 15-18 minutes depending upon oven. Check after 14 minutes if making 16 wedges.
If you want a chocolate drizzle or topping, this one is quick and easy, though almost any chocolate glaze will work, so use whatever kind you like best. I made too much, and because I hate to waste chocolate, I used a heavy hand with it on the scones pictured above. I've halved the recipe below. Make this when your scones have about 4-5 minutes left in the oven.
Melt 1/2 Tbs of butter over low-medium heat.
Add 1/3 cup of dark chocolate or semi-sweet chocolate chips. A high-quality carob works well, too.
Slowly melt the chocolate while stirring over low-medium heat. Add 2 Tbs skim milk.
Once the mixture is melted and smooth, remove from heat, and using a spoon, drizzle over the scones. Serve warm.
These scones freeze well. Be sure to allow them to cool completely before storing.
I use Namaste Perfect Blend Flour. I had a tough time giving up my organic baking flour, but I experimented with a few alternative flours before finding this one. I now use it in place of regular flour for everything and it works perfectly.
Organic coconut sugar. I only recently started experimenting with coconut sugar in baking. So far I've been happy with the results. It's important to keep in mind that it's still a sweetener, but granule for granule, it's still a good alternative to table sugar. Cutting back on sweeteners across the board is healthier, which is why I try to decrease sugar in recipes as much as I can without ruining the finished product.
Kerrygold Irish Butter. I don't use this in everything. I generally just buy organic butter and leave it at that, but I love the richness and flavor of Kerrygold butter, so I happened to use it in this recipe with delicious results.
Dark chocolate chips. Unless you really like dark chocolate, chances are you're going to want to use semisweet, but dark chocolate chips, or even carob chips, are a great alternative.
About MK's Cookery: I love to be in the kitchen. Once upon a time I was going to be a pastry chef, and though my life took a different path, my love for baking and cooking has never faded. You can find more on my Recipe page.