Not very long ago, I made my first batch of scones from a recipe I found at Baker by Nature, and I was very happy when they turned out to be both easy and delicious. (Lise has made me promise to do them again soon; she adores cranberry things of all sorts.) Alyks, however, was unimpressed until I said “Well, I could show you how to make chocolate chip scones,” at which point they were all over the idea.
I duly bought chocolate chips (please, guys, do get high-cacao chips when you buy; they aren’t THAT much more expensive) and one evening this past week I told A cooking lesson time had come, and I would coach them all they needed but they had to do the work.
And that was how we got to have these glazed chocolate chip scones.
Double Chocolate Scones
Makes : 8 scones
Preparation Time : 0:20
Start to Finish Time : 1:10
Categories : Pastry, Chocolate
Amount Measure Ingredient — Preparation Method ———————— ———————— —————————————————————————————— 3 cups Pastry flour, or all-purpose flour 1/4 cup Granulated sugar 4 teaspoons Baking powder 1/4 teaspoon Salt 1/2 cup Unsalted butter 3 large Eggs 1 cup Milk 3/4 cup Mini chocolate chips 1 tablespoon Grated orange zest 1/4 cup Mini chocolate chips 1/4 cup White chocolate chips
Preheat oven to 450° F. Liberally butter a ten-inch cast-iron skillet and set aside.
Stir the flour, sugar, baking powder, and salt in a large bowl to mix well. Use a pastry blender or two knives to cut in the butter until coarse crumbs form. (Or if you’re dexterous enough, use your fingertips only to rub in the butter.)
Beat the eggs and milk in a small bowl with a wire whisk or a fork; when thoroughly blended, stir, along with three-quarters cup of the mini chocolate chips and the orange zest into the flour mixture just until blended.
With lightly floured hands, pat the dough evenly into the skillet. Score the top of the dough into eight wedges with a sharp knife. Bake for 20 to 25 minutes until golden. Allow to cool in the pan before glazing.
Meanwhile, stir the remaining quarter cup of mini chocolate chips and the white chocolate chips in separate small, heavy saucepans over very low heat until melted and smooth. Drizzle each chocolate from the tip of a spoon in random lines over the top of the scones. Let stand for 15 minutes to set the chocolate. Cut the scones into wedges along the score lines.
Source : Redbook magazine, November 1990; modified by me
S(Original poster): Fred Peters
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Per Serving (excluding unknown items): 380 Calories; 17g Fat (39.5% calories from fat); 9g Protein; 48g Carbohydrate; 1g Dietary Fiber; 114mg Cholesterol; 360mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates.
After tasting them, I decided the original recipe was a little drier than I liked, and A concurred. (They’d go grand with a cup of tea, though.) A also thought there weren’t enough chocolate chips in to suit him. So what you see here is modification based on that test batch. I’m willing to bet Alyks makes another batch before too long; we have chocolate chips left over.)
Grand Duke Mikhail Pavlovich discovers that women whose name begins with the letter R do not exist, and goes mad. Fnord.
