good with blueberry jam
- 2 cups flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons of cold butter
- 1/3 cup chocolate chips
- 1 egg
- 1/2 cup heavy cream
- 2 tablespoons of milk or cream
Preheat oven to 425. Whisk together the first 4 ingredients. Drop in the butter in small pieces and toss well (don't let the butter melt).
Whisk the egg and heavy cream. Pour over the dry ingredients and work with your hands until you form a disc or ball. Transfer to a floured surface and work with your hands to create a round/flat disc. Using your knife cut into 8 slices. Brush on a little milk and sprinkle with a bit of sugar or cinnamon. Place on an ungreased cookie sheet. Bake for 12 minutes.
* If you prefer small scones just form 2 discs and cut each disc into 8 pieces. This will yield 16 scones.
Adapted from "Joy of Cooking" by Rombauer & Becker. Classic currant scones. Substitute the currants for chocolate chips
What's your favorite breakfast goodie?