Chocolate Chip Scones

Scones – I love ’em!  My favorite place to savor scones and tea is Betty’s in Harrogate, England.  Second on my list is Jenner’s in Edinburgh, Scotland.  But since it takes a while to get to those shops, I’m glad that I can bake scones – easily – in my kitchen at home.

2 c. flour

2 T. sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 c. butter, chilled

1/2 c. chocolate chips

1 egg, beaten

1/2 c. milk


1 c. sifted powdered sugar

1/4 tsp. vanilla

1` T. milk

Preheat oven to 375.  Grease a baking sheet.  In a mixing bowl, combine flour, sugar, baking powder, soda and salt.  Cut in the butter using a pastry blender or two knives.  Stir in chocolate chips.  In a small bowl, whisk egg and milk until combined, then add to dry mixture.  Stir just until moistened.  Form into a ball.  Turn dough out onto a floured surface.  Knead for 12-15 strokes or until nearly smooth.  Pat or lightly roll to 3/4-inch thickness.  Cut with a 2  1/2 – or 3  3/4-inch cutter or press dough into a circle and cut into pie wedges.  Place 1 inch apart on greased baking sheet (this is important – they spread).  Bake the scones in preheated oven for 8-10 minutes for smaller cut-out scones or 12-15 minutes or until golden brown for pie wedge shapes.  Remove, cool on wire rack for 5 minutes, then drizzle with icing and serve warm.  Makes 12 scones (more for small cut-outs).  Icing: In a small mixing bowl, mix powdered sugar and vanilla.  Stir in milk.  Add more if necessary to get a medium-thin consistency.

They can be made ahead and frozen, although I like them best when they’re fresh and warm.




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