I love waking up somewhat early with no place I have to be and nothing pressing on my to-do list. On these rare mornings I really want to make breakfast. One really easy breakfast is scones, but not just any 'ol plane scone--chocolate chip scones. Fresh from the oven and sprinkled with a little sugar on top--you can't get much better than that.
Chocolate Chip Scones
1/2 cup milk
1/4 cup sugar
2 tsp vanilla
1 egg
2 cups flour
1 Tbs baking powder
1/2 tsp salt
3 Tbs butter, cubed and chilled
3/4 cup mini chocolate chips
egg wash and sugar to top
Heat oven to 375. Mix together milk, sugar, vanilla and egg then set aside. Combine flour, baking powder and salt, then cut in butter until you have crumbly mixture. Fold in chocolate chips, then the milk mixture until everything just combines. Lightly knead the dough on a floured surface until the mixture comes together to form a round disk, about 1 inch thick. Cut the dough into wedges, place on a silpat lined baking sheet and cover the top of the scones with the egg wash. Sprinkle the top with sugar and bake in the oven for 18 minutes, or until golden on top. Best served warm and eaten immediately.
Several of my neighbors have tasted them and love them as much as I do. They are best fresh from the oven, but still good the next day. The recipe is super simple and it doesn't take much effort to enjoy the results.
Notes:
- You can substitute buttermilk for the regular milk, you may need 1/4 cup more of buttermilk
- You may add whatever you like to this base. Raspberries and very nice, and oats give a little more texture to the scone. I would add the raspberries in at the last possible minute of kneading, or use frozen fruit so the colors/juices do not run too much. If you add oats, I would add no more than 1/4 cup and you may need a bit more milk.
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| Here is the raspberry version. Mine were fresh, and leaked their color a little too much for my preferences. |