Double Chocolate Scones Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 cup: All-purpose flour,
1/4 cup: Granulated sugar,
4 tsp: Baking powder,
1/4 tsp: Salt,
1/2 cup: Butter or margarine,
3 large: Eggs,
1/2 cup: Milk,
3/4 cup: Mini chocolate chips, divided
1 tbsp: Grated orange peel,
1/4 cup: White chocolate chips,
Directions:
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 ehisk 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 seperate small, heavy saucepans over very low heat until
melted and smooth. Drizzle each chocolate from the tip of 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 from luhu.jp
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 ehisk 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 seperate small, heavy saucepans over very low heat until
melted and smooth. Drizzle each chocolate from the tip of 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 from luhu.jp