Friday, October 4, 2013

Weekend Recipe Share - Chocolate Chip Scones:

I would like to share with you my sons favorite Scone recipe.

Chocolate Chip Scones

3 cups of all-purpose flour
1 tablespoon baking powder
1/2 pound (2 sticks) unsalted butter, at room temperature
1/4 cup plus 2 tablespoons granulated sugar
3 large eggs
1/3cup of plain yogurt
1/2 cup of semi sweet chocolate chips

Mix flour and baking powder in a bowl. In the large bowl with an electric mixer, beat butter on high speed until creamy.
Add sugar and beat 3-5 minutes until pale and fluffy.
Add eggs, one at a time, beating after each addition.

Scrape sides of bowl; reduce speed to low. Add flour mixture; mixing only until blended. Scrape sides ; add yogurt and mix only until blended. Remove the bowl, sprinkling chocolate chips over the batter and fold in.
Scoop 1/3 cupfuls of dough onto an ungreased cookie sheet, placing the mounds about 2 inches apart. (an ice cream scoop speeds scooping).

Loosely cover dough with plastic wrap and refrigerate about 45 minutes (or freeze and when hard, remove to a plastic bag and freeze for up to 6 weeks).
Heat oven to 350 degrees F. Uncover scones and bake 15 minutes. Turn heat down to 325 degrees F and bake about 13 minutes longer or until pale golden brown.

Cool in a clean cotton towel on your counter top, or on a wire rack.

I keep them in a glass container or plastic bag to keep them fresh! Yum!


No comments: