My baking experiment #130 – chocolate chip scones

Apparently British scones & American scones are slightly different. British scones are mostly round and resemble American biscuits (which are different from what the English call “biscuits” but that’s another story). American scones are frequently cut into triangular wedges (like a pizza).

British scones are not very sweet and are served with jam and/or clotted cream (not sure what that is) and eaten during afternoon tea. The American counterparts are sweeter, sometimes contain different fillings and usually eaten as-is with our morning coffee.

After all that’s said, today i’m making some chocolate chip scones.

Ingredients:

  • 1 cup flour
  • 1/2 Tbsp baking powder
  • 1/4 tsp salt
  • 4 Tbsp butter, cubed
  • 2 Tbsp brown sugar
  • 1/3 cup milk
  • 1/4 tsp vanilla extract
  • 1/4 cup chocolate chips

Instructions:

  1. Heat oven to 425ºF.
  2. Add flour, baking powder, and salt into mixing bowl and mix well.
  3. Mix in butter using fingers until mixture resembles fine crumbs.
  4. Add sugar, milk and vanilla, and use fork to stir mixture into dough. Fold in chocolate chips.
  5. Form dough into ball, then sprinkle some flour onto counter and roll out dough ball into circle.
  6. Cut circle into 6 or 8 wedges and place onto cookie sheet.
  7. Brush with some milk and sprinkle with some granulated sugar if desired.
  8. Bake 10-12 minutes until tops turn golden brown.

These scones are yummy. The taste is not very sweet which gives the chocolate chips a chance to shine. The texture is crispy on the outside, soft & flaky inside. They are perfect for breakfast with a cup of coffee or hot chocolate! 🙂

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s