We had an overnight guest, so Sunday morning breakfast was in order. Nothing too complicated, as our guest had a long drive ahead of her, so I dug around for one of my favorite morning recipes. Once I found it, I decided it was time to immortalize it on the blog. The reason? The recipe itself is on its last legs. I found it more than 10 years ago in the reader recipe section of Sunset. It is dog-eared, completely discolored, and barely hanging together by staples.
The recipe is simple, taking 10 minutes to make, 15 minutes to cook, and the ingredients are normally in everyone’s cupboard. And who wouldn’t love chocolate chip scones? And if you don’t have chocolate chips, no problem…use raisins, currants, dried blueberries, chopped crystallized ginger, nuts. And my secret: make a double batch, because they go quick. And you can make them in wedges, as the recipe calls for, or in squares or circles or hearts. They are great for breakfast, brunch, snack time or tea time.
Chocolate Chip Scones
2 cups flour
¼ cup powdered sugar
1 Tbs baking powder
6 Tbs butter, cut into chunks
1 large egg
about ½ cup milk
½ cup semi-sweet chocolate chips
1 tsp granulated sugar
Preheat oven to 450 degrees. In a bowl, mix flour, powdered sugar, and baking powder, Cut butter into flour mixsture with a patry lender or rub with fingers until consistency of fine crumbs. Break the egg into a glass measuring cup and add mild to make 2/3 cup total. Stir with a fork to blend. Add to flour mixture along with chips and stir with fork to blend until fairly evenly moistened. Pat into a ball and knead on a lightly floured board until dough holds together, 6 to 8 turns. Pat dough into a n 8-inch round. Sprinkle with granulated sugar and cut into 8 wedges. Place on greased cookie sheet, spaced well apart. Bake 12-15 minutes until golden brown.