Double Chocolate Scones Recipe - Cooking Index
Double Chocolate Scones Recipe - Cooking Index
| 3 cups | 187g / 6.6oz | All-purpose flour |
| 1/4 cup | 49g / 1.7oz | Granulated sugar |
| 4 teaspoons | 20ml | Baking powder |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/2 cup | 99g / 3.5oz | Butter or margarine |
| 3 cups | 594g / 20oz | Eggs (large) |
| 1/2 cup | 118ml | Milk |
| 3/4 cup | 82g / 2.9oz | Mini chocolate chips - divided |
| 1 tablespoon | 15ml | Grated orange peel |
| 1/4 cup | 27g / 1oz | White chocolate chips |
Preheat oven to 450F. Grease a large cookie sheet. 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.
Beat the eggs and milk in a small bowl with a wire whisk or a fork; when thoroughly blended, stir, along with 1/2 cup of the mini chocolate chips and the orange peel into the flour mixture just until blended.
Shape the dough with lightly floured hands into an 8-inch round on the prepared cookie sheet; dust with flour.
Score the top of the dough into 8 wedges with a sharp knife. Bake for 20 to 25 minutes until golden. Cool completely on a wire rack.
Meanwhile, stir the remaining 1/4 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 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. Makes 8 scones.
Source:
Cooking Light
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.