This recipe can be attributed to my daughters love of chocolate chip scones. In the summer we frequent a quaint coffee shop on the lake for breakfast on many Saturday mornings. She always, without fail gets a chocolate chip scone. Now that our summer mornings on the lake have come to an end for the year, she is having scone withdrawals. I decided to try my hand at making them for her but, it seemed like a daunting task.
Guess what, I was way wrong. Its much easier than you would ever think. Actually, preparing homemade scones is no different than whipping up a batch of cookies.
Let's get to the recipe...
You will need:
For the scones
2 1/4 C sifted all purpose flour
1 T sifted baking powder
1/2 t salt
1/4 C granulated sugar
3/4 C warm milk
1/3 C melted butter
1 C chocolate chips
For the glaze
1 large egg
1 T melted butter
1 dash milk
-Preheat your oven to 425 degrees.
- Line a baking sheet with aluminum foil.
- Combine the dry ingredients and stir well with a whisk or fork.
- Combine warm milk and melted butter slowly, stirring vigorously with a fork.
- Dribble the milk/ butter combination slowly over the dry ingredients while stirring. Stir until just combined, be sure to scrape down the sides of the bowl.
- Fold in the chocolate chips.
- Turn the dough out on to a floured surface.
- Kneed for 1-2 minutes or until the dough feels soft and pliable. Not sticky or stiff.
- With your hands, flatten the ball of dough into a circle with about an 8 in. diameter and about 3/4 of an inch thick.
- Cut into 8 even triangular shaped pieces.
- Make the glazed by melting the butter then add the egg and milk. Whisk until well combined.
- Brush gently over the surface of the scones.
- Optional- sprinkle the tops of the scones with granulated sugar.
- Bake for about 18 minutes or until the tops are a golden brown.
I would highly recommend indulging in one of your just baked homemade scones right out of the oven! Of course you should pair it with a freshly brewed cup of Keurig coffee. Scones are slightly dry on purpose, the intention is to dip them in your favorite joe (or hot cocoa as my daughter prefers).
Tully's French Roast Keurig Kcup coffee would taste delightful with a chocolate chip scone. The European flair of that particular Kcup would accentuate the chocolate taste creating a heavenly combination. My second choice of Kcup to indulge in with this breakfast treat would be Gloria Jeans Hazelnut Kcup coffee. The hazelnut flavor would add a new delicious dimension to the experience.