I've been away for awhile. I've had a very, very rough week. I'll spare everyone the details. But, to make up for my absence I have a new recipe for you. It's one of my own recipes so I don't have anyone to credit and I'll take all the blame if you don't like it.
Chocolate Chip Scones. Mmmmm. Don't they sound delicious? I thought so too when I saw some on a baking community on LiveJournal. Then, I looked at the recipe.
Blah. Judging by that recipe they were sure to come out heavy dry lumps that would be nicely suited as a paperweight. I don't fault the poor person for believing in "The Joy of Baking" where they got the recipe from. It's so easy to settle when you've gotten the recipe out of a cookbook that's supposed to be a really good cookbook. And maybe the rest of the recipes are fantastic but when I checked it out of the library a couple of months ago there was nothing in it that caught my eye that made me want to try it out.
I'm sorry I'm coming across a bit mean. I'll stop. And blame it on my awful week. Let's get to MY recipe that is not heavy nor dry.
Chocolate Chip Scones--by Michelle
1 cup flour
1/4 teaspoon salt
1 teaspoon baking powder
2 tablespoons sugar
1/2 cup butter, cold and cut into cubes --- Repeat the Mantra: Use REAL butter!!!!
3/4 cups semisweet chocolate chips
2 tablespoons milk
In a bowl, combine the flour, salt, baking powder and sugar. Place the cubed cold butter in the bowl and using your fingertips rub the butter into the flour mixture until it resembles fine crumbs. Stir in chocolate chips.
In another small bowl, whisk together the egg and the milk. Add it to the flour mixture and using a fork stir until the mixture forms into a rough ball. Don't overmix.
Lift onto a baking sheet and pat into a circle that is about 1 inch thick.. Try not to overwork the dough. Cut it into 8 wedges and separate them from one another.*
Bake at 425 for approximately 15 minutes or until golden brown. Best when served warm.
*At this point, you can also cover the scones with plastic wrap and put them in the fridge until you are ready to bake them. I wouldn't keep them in the fridge like that for more than a few hours.