Muffin Top Chocolate Chip Scones |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 16 |
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This is an adaptation of a scone recipe with the added bonus of being moist and sweeter like a muffin top. Truly a great blend of two different ideas Ingredients:
4 cups flour |
4 tsp baking powder |
1 tsp. salt |
2/3 cup cold diced butter |
3/4 cup sugar |
1 and 1/2 cup buttermilk |
2 eggs |
1 1/2 tbls. vanilla |
1 bag of chocolate chips |
melted butter |
decorative sugar (optional, but great to look at and crunch thru) |
Directions:
1. Mix flour, baking powder and salt together.
2. With a pastry blender, cut in butter to form small, coarse mixture. Lumps should resemble pea-gravel. Not all of the flour will necessarily be incorporated.
3. Once blended, stir in sugar.
4. Mix buttermilk, eggs and vanilla together well and pour into center of flour mixture. Using a fork, bring all ingredients together very quickly. It will still appear wet, which is what makes these scones more muffin-like.
5. Turn onto a well floured surface in a lump and flip over once to coat both sides in flour. Cut dough in half.
6. Lay first half out on floured surface and gently form in a rectangle. Sprinkle with 1/4 bag of chips. Fold in half, and sprinkle with another 1/4 bag of chips. Fold over again, then stretch dough slightly into a rectangle. Cut in 8 pieces.
7. Repeat with other half of dough (you can always put berries or some such other filling if you want)
8. Brush each top with melted butter, sprinkle decorative sugar (I like the coarse ones) and bake for 20 min at 425 F.
9. Enjoy!
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