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Chocolate chip Scones

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Member since 2006

Serves 8 | Prep Time | Cook Time


2 c. flour
1/2 c. sugar + 1 T for top
1/2 t. baking powder
1/2 t. baking soda
1/ 4 t. salt
6 Tablespoons butter, chilled
1/2 c. buttermilk + 1 T for top
1 large egg
1/3 c. mini semi-sweet chocolate chips

Preheat oven to 400 degrees.

In a medium to large bowl, whisk together flour, 1/2 c. sugar, baking powder, baking soda, and salt.

Cut butter into 1/2 inch cubes and put over flour mixture.

Using a pastry cutter or 2 knives, cut butter into mixture until it resembles coarse crumbs.

Stir in the cranberries and chocolate chips just until they are coated with flour.

In a small bowl stir together, using a fork, the buttermilk and egg.

Quickly add to the flour mixture and stir just until the flour is absorbed.

Don't over mix.

Turn out onto a lightly floured board and using flour dusted hands knead about 8 times.

Pat into a circle 8 inches in diameter.

Brush with 1 T of buttermilk and sprinkle with 1 T


Cut into 8 wedges and transfer to a greased baking sheet, spacing scones about 2 inches apart.

Bake 20 to 22 minutes or until tops are lightly brown.

If desired, brush tops with 2 T of warm apple jelly.

Cool on pan for about 5 minutes, then transfer to rack for further cooling.

Recipe can be easily doubled for 16 scones

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