Tuesday, July 5, 2011

Cooking for Lughnassadh: Chocolate Chip Scones

2/3 cup Heavy whipping cream
1 large egg
1 teaspoon vanilla extract
1 3/4 cup all purpose flour
1/4 cup coco powder
1/2 cup sugar
2 1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup unsalted butter
1/3 cup chocolate chips
For tops
1 large egg
1 tablespoon heavy cream

Preheat oven 375 degrees and place rack in the center
  1. In a small bowl whisk cream, egg and vanilla
  2. In a large bowl whisk flour, coco, sugar, baking powder, salt.
  3. Using two knives or pastry cutter cut in butter into the flour mix until crumbly.
  4. Stir in chaco chips add cream and egg. Dough will be sticky.
  5. Transfer onto a floured surface and kneed a few times.
  6. Shape into 2 8 inch circles and cut into 6 wedges. (cut each circle in hale then each side 3 triangles)
  7. Transfer onto a lined cookie tray brush with egg and cream wash bake for 20 minutes, do not over bake! they will be soft. 
We found this recipe in an old recipe box with no clue as to who originally wrote it. Please enjoy :)

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