Chocolate Chip Scones
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
4 cups flour3 T sugar4 tsp baking powder1/2 tsp salt1/2 tsp cream of tartar3/4 cup butter 1 large egg1 1/2 cup liquid hazelnut creamersemi-sweet chocolate chips to taste (nutrition info is calculated for 2/3 cups)
Heat oven to 425. Combine flour, sugar, powder, salt, and cream of tartar. Cut in butter with pastry blender into course crumbs.
Separate egg. Put whites in cup. Put yolk in a small bowl and beat in creamer with a fork. Add yolk mixture to dry ingredients and mix until forms soft dough. Add choc chips.
(Sometimes rather than mixing them in, I place chips on top of the scone and press them in. They look more tailored and I really like the fact that you can take bites with the chips or without. When they are evenly dispersed you can’t do that as well!)
Put on floured surface and knead 5 or 6 times. Divide dough in half, then divide each section in half again so you have 4 equal sized sections of dough. With a rolling pin, roll each section of the dough into a 7" round. Cut into 6 wedges per circle.
Put scones on a greased sheet. Pierce tops, brush with egg white. Sprinkle with sifted powdered sugar if desired (not included in nutrition calculation)
Bake 8 - 10 minutes or until edges are slightly golden.
Serving Size: Makes 4 rounds of size pieces each, for a total of 24 scones/servings
Number of Servings: 24
Recipe submitted by SparkPeople user KAUGOMU.
Separate egg. Put whites in cup. Put yolk in a small bowl and beat in creamer with a fork. Add yolk mixture to dry ingredients and mix until forms soft dough. Add choc chips.
(Sometimes rather than mixing them in, I place chips on top of the scone and press them in. They look more tailored and I really like the fact that you can take bites with the chips or without. When they are evenly dispersed you can’t do that as well!)
Put on floured surface and knead 5 or 6 times. Divide dough in half, then divide each section in half again so you have 4 equal sized sections of dough. With a rolling pin, roll each section of the dough into a 7" round. Cut into 6 wedges per circle.
Put scones on a greased sheet. Pierce tops, brush with egg white. Sprinkle with sifted powdered sugar if desired (not included in nutrition calculation)
Bake 8 - 10 minutes or until edges are slightly golden.
Serving Size: Makes 4 rounds of size pieces each, for a total of 24 scones/servings
Number of Servings: 24
Recipe submitted by SparkPeople user KAUGOMU.
Nutritional Info Amount Per Serving
- Calories: 191.7
- Total Fat: 7.9 g
- Cholesterol: 23.2 mg
- Sodium: 158.8 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 1.0 g
- Protein: 2.9 g
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