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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (91g) Recipe makes 11 servings |
||
| Calories 358 | ||
| Calories from Fat 187 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.8g | 31% | |
| Saturated Fat 12.5g | 62% | |
| Monounsaturated Fat 5.7g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 102mg | 34% | |
| Sodium 129mg | 5% | |
| Potassium 98mg | 2% | |
| Total Carbohydrate 38.4g | 12% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 11.6g | ||
| Protein 6.0g | 11% | |
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Chocolate Chip Scones
By: cookiedog
Aug 8, 2006
These are great with a cup of coffee or tea.The texture is similar to a biscuit and not as dry as most scones. They can be frozen and baked at a later date. Amount of servings is an estimate and prep time does not include 45 min. of refridgeration.
SERVES 11
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup unsalted butter (room temp.)
- 1/4 cup sugar, plus
- 2 tablespoons sugar (6 TBSP total)
- 3 eggs
- 1/3 cup buttermilk
- 1/2-3/4 cup chocolate chips (mini or regular)
Directions
1
Mix flour and baking powder in a bowl.2
In another bowl, with an electric mixer, beat butter on high speed until creamy. Add (all) sugar and beat 3-5 minutes more until pale and fluffy. Add eggs one at a time, beating after each. Mix in buttermilk then scrape down the sides of the bowl. Reduce speed to low and add flour mixture; mix only until blended.3
Fold in the chocolate chips.4
Scoop 1/3 cupfuls of dough onto an ungreased cookie sheet, about 2 inches apart.5
Loosely cover dough with plastic wrap and refridgerate about 45 minutes. (or freeze, and when hard, remove to a plastic bag and freeze for up to 6 weeks).6
Heat oven to 350 degrees.7
Uncover scones (or take frozen ones out of freezer) and bake 15 minutes. Turn down the heat to 325 degrees and bake about 13 minutes longer, or until pale golden brown. Cool, uncovered, on a wire rack.
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- Course > Breads > Quick Breads > Scones
- Course > Breakfast
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Occasion > Brunch
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Featured Reviews for This Recipe
From: Passiflora
On Jun 19, 2008
This is an amazing scone recipe, with a nice light and biscuity texture and just enough sugar. I love the buttermilk in it. I make it all the time and everyone I make it for loves it. I always use Ghirardelli semisweet chips. Cut the butter in half though — one stick is enough and it still comes out great!
From: Chef Rachie
On May 11, 2008
I can't believe I haven't reviewed these yet! They are soooo incredibly simple to put together and soooo amazing hot out of the oven with a cup of coffee! I tried forming them into triangles but then they puffed up and it didn't matter. I've baked them right from the freezer - such a nice feature for having company!... make the batter several days in advance then just pop them in the oven when you need them! THANKS!
From: littleturtle
On Jan 11, 2007
So yummy and easy. Absolutely wonderful scones. I added a tbsp of special dark Dutch cocoa to the batter and replaced 2 tbsp sugar with Splenda. I used the lesser amount of chocolate chips (mixture of bittersweet chips and semi-sweet minis). I dropped them by 1/4 cupfuls which turmed out to be the perfect size for us. I just refrigerated overnight and popped them in the oven first thing in the morning. Baked up perfectly, crispy outside and fluffy and moist inside. Thanks for sharing. It's a real keeper.
From: HoserLauren
On Dec 8, 2006
Very light and fluffy - but most importantly delicious! I used regular chocolate chips which gave the scones a more "chocolate chunk" type of taste. Next time I would probably scoop them by less than 1/3 a cup and make them a bit smaller so that there are more, and they aren't as substantial a snack. Thanks for sharing!
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