Thursday, August 2, 2007

Ohhhh Look!! Chocolate Chip Scones!

Cooking spray

3 1/2 cups all-purpose flour

1/2 cup sugar

1/4 cup mini chocolate chips

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup butter or margarine

4 eggs

1/2 cup non-fat milk

Preheat oven to 425ºF. Lightly coat baking sheet with cooking spray.

In a large bowl, stir together flour, sugar, chocolate chips, baking powder, and salt. With pastry blender, cut in butter to resemble coarse crumbs. In medium bowl, beat together eggs and milk. Add egg mixture to the dry ingredients. Stir only until dry ingredients cling together.

On floured surface, with lightly floured hands, pat dough to 3/4-inch thickness. With 3-inch round cookie cutter, cut dough. Reuse scraps. Place scones on prepared cookie sheet. Bake for 10 minutes or until golden brown. Remove to wire rack to cool.

Rasins look like bunny poop.....And they are in these Scones

'K, my daughter loves scones. And raisins. And Tea. Together. *sigh*
These are for Erica:)

Oh, they are also for all of you who have been biting your nails , pacing, and wondering aloud.."When will they get to the scones???" :p Your wait is over! I am posting 2..yes.. 2!! recipes for scones. Break out the butter and the jam, sistahs!
Let me say that it pains me to post this first one...I detest raisins and oatmeal; that goes. I got this recipe from our newspaper; the heading is 'Desperation Meals'.

Oh and:
Parchment paper is readily available and can even be found in the 12 x 16 measure perfect for the standard cookie sheet. I am telling you this because it is recommended for this recipe. Carry on!

Oatmeal-Raisin Spoon 'Scones'
about 22 minutes from start to finish

2 cups old fashioned oats
1 cup skim/whole milk or half and half
1 egg
2 cups biscuit mix ( like Jiffy or good old Bisquick)
1/4 cup sugar
1/4 cup raisins

Preheat the oven to 450 degrees.

Line baking sheet with parchment paper and spread the oats evenly over sheet; while oven is preheating, place the oats on the center rack and toast for 5 minutes or unitl lightly toasted and fragrant. Do not allow them to burn! Remove from oven and set aside.

In a large mixing bowl, combine milk and egg, whisking well; set aside 3 TBS. of milk mixture. Add biscuit mix, sugar, toasted oats, and raisins to remaining milk mixture in the large bowl. Stir together until the dry ingredients are moistened.

Lightly flour parchment paper lined baking sheet and spoon the dough by 1/4 cupfuls onto the sheet. Gently brush the tops of scones with reserved milk/egg mixture..discard any remaining mix.

Bake for 12 minutes or until golden brown.