This recipe is modified from the Joy of Cooking recipe for Classic Currant Scones. I've made them so often the pages in my Joy book kind of stick together there. Honestly, I'm not even sure what a currant is or where I would find one, but in nearly all cases I prefer chocolate anyway, so I tried chocolate chips.
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 6 tbsp. cold unsalted butter
- 1/2 cup chocolate chips (I use Ghirardelli 60% cacao chips)
- 1 large egg
- 1/2 cup heavy cream
- 1 tsp. vanilla
- cinnamon (for sprinkling)
Preheat oven to 425. Whisk together in large bowl: flour, sugar, baking powder and salt. Cut butter into small chunks and cut into flour with a pastry blender (or two butter knives) until the largest chunks are pea-sized. Sitr in chocolate chips.
Whisk together in another bowl egg, cream and vanilla. Add wet ingredients to flour mixture and mix just until combined. Gather the dough into a ball and knead until most of the dry pieces are incorporated (you may need to add a touch more cream at this point if the mix is too dry).
Put the dough on a lightly floured surface and press into an 8-inch (or so) round. Cut into 12 triangles, and place each on an ungreased cookie sheet 1/2 inch apart. Brush the tops with remnants of the cream mixture and sprinkle with a little sugar and cinnamon. Bake until tops are golden brown, about 14 minutes.
These poof up and are great served right out of the oven with coffee or milk.
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