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Chocolate Chip Scones

Guest Author - Sandy Moyer

Chocolate Chip Scones

  • 3-1/2 cups flour
  • 1/2 cup sugar
  • 1/4 cup mini chocolate chips
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 cup butter, chilled
  • 4 eggs
  • 1/2 cup non-fat dry milk

Preparation -
Spray a cookie sheet with non-stick cooking spray.; set aside. In a mixing bowl, combine the flour, sugar, chocolate chips, baking powder, and salt. Cut the butter into tablespoon size pieces. Using a pastry blender or two knives, scissors style, cut the butter into the dry mixture until the mixture resembles coarse crumbs. In a separate bowl, whisk the eggs and dry milk together. Add the egg mixture to the crumb mixture and stir - just until the dry ingredients are moistened. Place the dough on a floured surface. With floured hands, pat the dough to 3/4" thick. Cut the dough, using a 3" round biscuit cutter. Arrange the unbaked scones on the prepared cookie sheet. Re-use the trimmings. Bake in a preheated oven at 425º for 10 minutes or until light golden brown. Remove from the cookie sheet and cool on a wire rack.


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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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