It’s Friday, and I’m trying to hold out until Monday to do the grocery shopping, so I went hunting through my pantry to see what I could make. Â And this is what I came up with. Â It’s a new twist on an old favourite everybody loves…..Choc-Chip Scones. Â To tell you the truth I love my scones plain with jam and cream, or pumpkin scones slathered with butter, so I really only had the kids in mind when I decided to make these. Â All I have done is take a Basic Scone recipe and added 3/4 Cup of Milk Chocolate Chips. Â How did they go? Â Well, there aren’t any left, so I guess I did o.k. Â I didn’t mind them either, but they didn’t stick around long enough for me to indulge in more than one. Â Darn!
3 Cups Self-Raising Flour
80g Butter, chopped
1 â€“ 1 1/4 Cups Milk (start with just 1 Cup, and add the rest if needed)
3/4 Cup Milk Chocolate Chips (or Dark if you prefer)
Preheat your oven to 200C.
Place your flour into a large mixing bowl.
Using your fingertips, rub the butter into the flour until it resembles breadcrumbs.
Add your Chocolate chips and mix through the flour.
Make a well in the centre of the flour mixture and add the milk.
Using a flat-bladed knife, gently stir the milk into the flour until it forms a soft dough.
Add the extra milk if required.
Turn the dough out onto a lightly floured board, and knead gently, but not too much or your scones will be tough.
Pat dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds.
Press dough together and cut out remaining 4 rounds.
Place scones onto prepared baking tray, 1cm apart.
Sprinkle tops with a little plain flour.
Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack.
The kids ate them plain like a cake, which is much healthier than the one I slathered with butter. Â Guess I will be getting that treadmill out again this weekend.
Linking-up with The Recipe Swap atÂ http://grocerycartchallenge.blogspot.com.au/