CHOCOLATE CHIP SCONES
- 2 cups All-purpose flour -- sift
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 1/4 cup Sugar -- plus 2-3 tablespoons
- 3/4 cup Semisweet chocolate chips
- 1 1/4 cups Heavy (double) cream
- 3 tablespoons Unsalted butter -- melted
Recipe By: Williams Sonoma Kitchen Library Cookbook - Chocolate
Scone Preparation:
Position a rack in the middle of an oven and preheat the oven to 425 degrees. Select a heavy-duty baking sheet but do not grease it. Sift together the sifted flour, baking powder, salt and the 1/4 cup sugar into a bowl. Toss together with a fork to mix thoroughly. Mix in the chocolate chips or pieces. Pour in the cream and mix with the fork until the mixture holds together. The dough will be fairly sticky. Transfer the dough to a lightly floured work surface and sprinkle lightly with flour. Knead the dough 10 times, pushing it away from you with the heel of your hand, folding it back over itself and giving it a quarter turn each time. Pat into a 9-inch disk. Brush with the melted butter and then sprinkle with the 2-3 tablespoons sugar. Cut the dough into 12 pie-shaped wedges and transfer each to the baking sheet, leaving about a 1-inch space between the wedges. Bake until the tops are golden brown, 15-17 minutes. Serve warm or at room temperature.
