I told you about girls weekend last year. Such a fun weekend! I went again this weekend and had a blast. We made wine charm crafts and played board games, had some yummy antipasta and made scrumptious panini’s! My friend and I were in charge of breakfast items. She texted me the morning we were to head up to the lighthouse and said we could stop on the way for muffins. And I said, the typical cook I am, “no worries, I’m making some scones!” Yeah, I’m that girl. 🙂 I used a Good housekeeping recipe, but added chocolate chips. Here’s what I did.
Chocolate Chip Scones
recipe from The Good Housekeeping Cookbook, copyright 2001 Hearst Communications, Inc
2 cups all purpose flour
2 tbs plus 2 tsp sugar
2 1/2 tsp baking powder
1/4 tsp salt
1/2 cup cold butter cut into pieces
3/4 cup milk
1 large egg separated
1 cup chocolate chips
Preheat oven to 375 degrees. In a large bowl, combine flour, 2 tbs sugar, baking powder, and salt. With pastry blender or two knives used scissor- fashion, cut in butter until mixture resembles coarse crumbs.
In a 1 cup measuring cup, with a fork, mix milk and egg yolk until blended. Make well in center of flour mixture and pour in milk mixture. Stir until just combined. Add chocolate chips and combine.
Turn dough into lightly floured surface and knead 5 to 6 times, just until smooth. With lightly floured hands, pat into 7 1/2 inch round. Transfer to a in greased cookie sheet.
With a lightly floured knife, cut dough into 8 wedges (do not separate wedges). In a small cup, lightly beat egg white. Brush scones with egg white and sprinkle with remaining sugar. Bake until golden brown, 22-25 minutes. Separate wedges. Serve warm, or cool in wire rack to serve later.