Chocolate Chip Scones
Mar. 21st, 2004 12:19 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
thebratqueenThese produce soft, biscuit-like scones. They're not dry or crumbly at all.
Chocolate Chip Scones
(Courtesy of How To Bake, by Nick Malgieri)
3 cups bleached all-purpose flour
1/4 cup packed light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
5 tablesppoons unsalted butter
3/4 cup chocolate chips
2 large eggs
3/4 cup buttermilk
Egg wash: 1 large egg well beaten with a pinch of salt
One cookie sheet or jelly-roll pan covered with parchment or foil
Set a rack in the middle level of the oven and preheat to 450 degrees.
2 Combine the dry ingredients (minus the chips) in a bowl
Cut the butter into 12 pieces and rub it evenly into the dry ingredients [TBQ note: for those who've never done this before, rubbing involves picking up a piece of butter and some of the flour in your hand and then rubbing it back and forth between your thumb and forefingers while letting the resulting mix of flour and butter fall back into the bowl. You then repeat as necessary.], until the mixture has the appearance of fine cornmeal. Add the chocolate chips, folding gently to incorporate.
Whisk the eggs and milk together and stir into the flour and butter mixture with a fork to form a smooth dough
Divide the dough into 3 pieces and form each into a 5 inch disk. Using a sharp, floured knife, quarter each disk into 4 wedges. Place the wedges wide apart on the prepared pan. Apply the egg wash evenly, allow the wash to dry several minutes, then wash again.
Bake the scones for 10 to 15 minutes, or until they are firm but not dry. Be careful that they do not color too deeply.
Serving: Serve scones for breakfast, brunch, or tea with jam.
Storage: Keep scones loosely covered at room temperature the day they are baked. For longer storage, wrap or bag in plastic and freeze. Defrost the scones, loosely covered at room temperature, in a single layer for about an hour. Reheat at 350 degrees for about 5 minutes.
Chocolate Chip Scones
(Courtesy of How To Bake, by Nick Malgieri)
3 cups bleached all-purpose flour
1/4 cup packed light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
5 tablesppoons unsalted butter
3/4 cup chocolate chips
2 large eggs
3/4 cup buttermilk
Egg wash: 1 large egg well beaten with a pinch of salt
One cookie sheet or jelly-roll pan covered with parchment or foil
Set a rack in the middle level of the oven and preheat to 450 degrees.
2 Combine the dry ingredients (minus the chips) in a bowl
Cut the butter into 12 pieces and rub it evenly into the dry ingredients [TBQ note: for those who've never done this before, rubbing involves picking up a piece of butter and some of the flour in your hand and then rubbing it back and forth between your thumb and forefingers while letting the resulting mix of flour and butter fall back into the bowl. You then repeat as necessary.], until the mixture has the appearance of fine cornmeal. Add the chocolate chips, folding gently to incorporate.
Whisk the eggs and milk together and stir into the flour and butter mixture with a fork to form a smooth dough
Divide the dough into 3 pieces and form each into a 5 inch disk. Using a sharp, floured knife, quarter each disk into 4 wedges. Place the wedges wide apart on the prepared pan. Apply the egg wash evenly, allow the wash to dry several minutes, then wash again.
Bake the scones for 10 to 15 minutes, or until they are firm but not dry. Be careful that they do not color too deeply.
Serving: Serve scones for breakfast, brunch, or tea with jam.
Storage: Keep scones loosely covered at room temperature the day they are baked. For longer storage, wrap or bag in plastic and freeze. Defrost the scones, loosely covered at room temperature, in a single layer for about an hour. Reheat at 350 degrees for about 5 minutes.
