Tuesday, May 26, 2015

Chocolate Chip Scones

My daughter's favourite, anything with chocolate. I made these just in time for my husband's business trip and visit with our kids. The Mrs. Anderson's baking mat from the Harold Import Company made baking and cleanup a breeze.

Chocolate Chip Scones
by Nancy
Adapted from Stacie Husmann

2 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1/4 cup plus 3 Tablespoons sugar, divided
3/4 cup chocolate chips, semi-sweet
1 1/4 cup heavy whipping cream
3 Tablespoons unsalted butter, melted

Preheat oven to 425°F. Sift together flour, baking powder, salt and 1/4 cup sugar. Add chocolate chips and stir gently. Pour in heavy cream and mix together with a fork until sticky and crumbly. On a floured surface, knead dough 10 times. Place dough on a Mrs. Anderson's Non-Stick Silicone Baking Mat and shape into a 9-inch disk. Brush with melted butter and sprinkle with 3 Tablespoons sugar. Cut into 12 pie shaped wedges and bake 15-17 minutes.

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