Chocolate Chip Scones
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 37.0
- Total Fat: 0.4 g
- Cholesterol: 6.1 mg
- Sodium: 102.7 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 0.3 g
- Protein: 1.1 g
View full nutritional breakdown of Chocolate Chip Scones calories by ingredient
Number of Servings: 36
Ingredients
-
2 cups all purpose flour
1/3 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
6 tablespoons chilled unsalted butter(3/4 of a stick)
1 egg(or 1 large egg yolk)
1 tsp vanilla extract
3/4 cup buttermilk
Directions
Preheat oven to 400.
spray pan with cooking/baking spray.
Sift flour, sugar, baking powder, baking soda and salt into large bowl. Add butter, rub in with fingertips until butter is reduced to size of rice grains. Mix in chocolate chips. In separate bowl, Whisk buttermilk, egg yolk and vanilla to blend. Add buttermilk mixture to dry ingredients; mix until dough comes together in moist clumps.
Spoon dough into mini cupcake pans. Makes about 36 mini scones.
(original recipe:)Gather dough into ball. Press dough out on lightly floured surface to 8-inch round; cut round into 6 wedges. Transfer wedges to prepared baking sheet, spacing 1 inch apart. (Can be prepared 1 day ahead. Cover and refrigerate.)
Bake until scones are crusty on top and tester inserted into center comes out clean, about 20 minutes. Serve warm.
Number of Servings: 36
Recipe submitted by SparkPeople user ONEBEACHNY.
spray pan with cooking/baking spray.
Sift flour, sugar, baking powder, baking soda and salt into large bowl. Add butter, rub in with fingertips until butter is reduced to size of rice grains. Mix in chocolate chips. In separate bowl, Whisk buttermilk, egg yolk and vanilla to blend. Add buttermilk mixture to dry ingredients; mix until dough comes together in moist clumps.
Spoon dough into mini cupcake pans. Makes about 36 mini scones.
(original recipe:)Gather dough into ball. Press dough out on lightly floured surface to 8-inch round; cut round into 6 wedges. Transfer wedges to prepared baking sheet, spacing 1 inch apart. (Can be prepared 1 day ahead. Cover and refrigerate.)
Bake until scones are crusty on top and tester inserted into center comes out clean, about 20 minutes. Serve warm.
Number of Servings: 36
Recipe submitted by SparkPeople user ONEBEACHNY.