Wednesday, March 2, 2011

White Chocolate Chip Scones

White Chocolate Chip Scones

When I came across this scone recipe I knew I had to whip up some with white chocolate chips since these are Paul’s favorite! They are quick, delicious and very impressive (I mean if you’re into that type thing)! I pretty much always have the ingredients on hand so I can whip these up in a pinch. I’ve even made a large batch and frozen these many times and they are just as delicious—w/no effort!

1½ cups plus 2 tbsp. all-purpose flour
¼ cup sugar
2 tsp. baking powder
Pinch of salt
1 cup (6 oz.) white chocolate chips ( you could insert dark chocolate chips too)
1 cup heavy cream
2 tbsp. butter, melted
Additional sugar for sprinkling (optional)


Preheat the oven to 375˚ F. Line a baking sheet with parchment paper or a silicone baking mat. Combine the flour, sugar, baking powder and salt in a medium bowl; stir to combine. Toss in the chocolate chips and stir to blend. Add the heavy cream to the flour mixture, stirring just until a dough forms and the dry ingredients are incorporated. Knead the dough very briefly with well floured hands to ensure even mixing.

Using a large dough scoop (or a large spoon), drop rounds of dough onto the prepared baking sheet. Brush lightly with melted butter and sprinkle with additional sugar (if using). Bake 15-20 minutes, until lightly browned.

Source: adapted from Brown Eyed Baker, originally from Hershey’s via Annies-Eats

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