Scones

Visited a children's museum with my good friend Sue and her daughter. Yet, the blip novice left the camera at home. Bob was kind enough to pose with the chocolate chip scones we made this evening.

Chocolate Chip Scones - a favorite in our household
2 Cups all-purpose flour, sifted before measuring + flour for working
1 tablespoon baking powder
½ teaspoon salt
¼ cup sugar + 2-3 tablespoons
¾ cup semisweet chocolate chips or about 4 oz semisweet chocolate roughly chopped into ½ inch pieces
1 ¼ cups heavy cream
3 tablespoons unsalted butter, melted


Position a rack in the center of the oven and preheat to 425 degrees. Select a heavy-duty baking sheet but do not grease it.

Sift together the sifted flour, baking powder, salt, and the ¼ cup sugar into a bowl. Toss with a fork to mix thoroughly. Mix in the chocolate chips or pieces. Pour in the cream and mix with a fork until the mixture holds together. The dough will be fairly sticky.

Transfer the dough to a lightly floured 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 it into a 9-inch disk. Brush with the melted butter and sprinkle with the 2-3 tablespoons of sugar. Cut the dough into 12 pie-shaped wedges and transfer each wedge to the baking sheet, leaving about 1-inch space between the wedges.

Bake until the tops are golden brown, 15-17 minutes. Serve warm or at room temp. They do not keep well ? but toast up nicely in a toaster oven.