Last year I got a nice little chocolate cookbook as a gift from a cousin. Her little daughter is one of my favorite baking companions - we’ve baked chocolate cupcakes, a princess cake and pink (strawberry) cupcakes, among other things. Given our penchant for making desserts, a chocolate cookbook was a fitting gift! Flipping through the book I landed on this chocolate chip scone recipe and the simplicity of the ingredients tempted me to give it a try. It only requires 5 ingredients, all of which I almost always have on hand. The added bonus was that it took under half hour from start of prep to end of baking - making it my new go-to recipe for last minute host/hostess gifts :)
Recipe source: 100 Best Delicious Chocolate Cookbook
Preheat oven to 425 F.
Cut the butter into small pieces. Rub the butter into the flour with your fingers until you get a crumbly mixture. Spend a few minutes doing this well because this step will guarantee the nice flaky texture of the scones.
Generously brush the tops and sides of the scones with milk. Bake for 12-15 minutes until golden brown. Let scones cool down before storing in airtight container to prevent them from drying out.
These little flaky pastries are quick and easy to make, they are great for tea time and also make a lovely gift!
Recipe source: 100 Best Delicious Chocolate Cookbook
Ingredients:
Base ingredients
Base ingredients
2 cups self rising flour (See note below for recipe)
5 Tbsp unsalted butter
1-2 Tbsp sugar (Original recipe calls for only 1 Tbsp, but I wanted the scones to be slightly sweet so I added a little under 2 Tbsp)
⅔ cup milk + more for brushing tops of scones (I used 2% reduced fat milk)
Add ins
⅓ cup chocolate chips (I used mini semi-sweet chocolate chips)
Add ins
⅓ cup chocolate chips (I used mini semi-sweet chocolate chips)
Preheat oven to 425 F.
Cut the butter into small pieces. Rub the butter into the flour with your fingers until you get a crumbly mixture. Spend a few minutes doing this well because this step will guarantee the nice flaky texture of the scones.
Mix in sugar and chocolate chips. Add the milk slowly and mix till everything comes together as a dough (using hands definitely works better than a spoon/spatula/whisk). Do not knead the dough.
On a floured surface, roll out the dough into a square about an inch thick. Cut into 16 pieces. Place them on a greased cookie sheet leaving some space between the scones.
Generously brush the tops and sides of the scones with milk. Bake for 12-15 minutes until golden brown. Let scones cool down before storing in airtight container to prevent them from drying out.
These little flaky pastries are quick and easy to make, they are great for tea time and also make a lovely gift!
~Gayatri
Note: Self rising flour can be made by combining 1.5 tsp of baking powder with each cup of all purpose flour. Use same ratio for wheat flour, but increase the liquid quantity in the recipe.
I was home sick today with spring allergies so a friend came to visit in the late afternoon with her 6-month old and we made these easy peasy scones and had an impromptu tea party ;) We wanted it to be a treat, so added one more tbsp sugar (3 total) and some extra chocolate chips. We were also lazy and didn't bother with the rolling and cutting - just roughly divided the dough into 16 parts and shaped it by hand a little. Delicious treats ready in 20 mins and it didn't feel like any effort at all, despite being sick. Thanks for sharing the recipe.
ReplyDeletePriya, glad you liked them! I think your way of roughly shaping them by hand might just add more character to these :-). I've been playing with different flavors with the same base recipe (it's so versatile!) and will be posting a variation in the next month or so. Hope you feel better soon!
ReplyDelete~Gayatri
Yeah, I think "rustic" is the word for lazy-bum variations ;)
ReplyDelete