 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 16 |
|
When I made a friend's scone recipe, I didn't have enough milk, so I substituted hazelnut-flavored nondairy creamer and added chocolate chips, relates Elisa Lochridge from Beaverton, Oregon. Everyone loved them! Ingredients:
4 cups king arthur unbleached all-purpose flour |
3 tablespoons sugar |
4 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon cream of tartar |
3/4 cup cold butter |
1 egg, separated |
1-1/2 cups refrigerated hazelnut nondairy creamer or half-and-half cream |
1-1/2 cups semisweet chocolate chips |
additional sugar |
spiced butter: |
1/2 cup butter, softened |
3 tablespoons brown sugar |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground allspice |
1/8 teaspoon ground nutmeg |
Directions:
1. In a large bowl, combine the first five ingredients; cut in butter until crumbly. In a small bowl, whisk egg yolk and creamer; add to dry ingredients just until moistened. Fold in chocolate chips.
2. Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into a 7-in. circle; cut into eight wedges. Separate wedges and place on greased baking sheets.
3. Beat egg white; brush over dough. Sprinkle with additional sugar. Bake at 425° for 15-18 minutes or until golden brown. Meanwhile, in a small bowl, combine the spiced butter ingredients; beat until smooth. Serve with warm scones. Yield: 16 scones.
|
|