Wednesday, February 3, 2010

Dark Chocolate Chip Scones

I get the Brown Eyed Baker newsletter by email and all of her goodies look so tasty! I've been wanting to try these chocolate chip scones for awhile becuase I've had all the ingredients except the heavy cream but due to grocery store shortages and my distraction with other projects, Adam finally just went and found me the cream last night. And thank goodness because these have been a special treat this morning. I love that they are so easy to make and not overly sweet.

Dark Chocolate Chip Scones

Yield: 24 scones
3¼ cups all-purpose flour
½ cup sugar
1 Tablespoon + 1 teaspoon baking powder
¼ teaspoon salt
2 cups (12-oz) package dark chocolate chips - I used Hershey's Special Dark chips
2 cups chilled heavy cream
2 Tablespoons butter, melted
Additional sugar

Heat oven to 375 degrees. Lightly grease two baking sheets.

Stir together flour, 1/2 cup sugar, baking powder and salt in a large bowl. Stir in chocolate chips.

Stir whipping cream into flour mixture, stirring just until ingredients are moistened.

Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Divide dough into three equal balls. One ball at a time, flatten into 7-inch circle; cut into 8 triangles. Transfer triangles to prepared baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with additional sugar.
Bake 15 to 20 minutes or until lightly browned. Serve warm, sprinkled with powdered sugar, if desired.

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