Thursday, September 11, 2014

Melt In Your Mouth Chocolate Chip Scones

When I say these scones are melt in your mouth delicious, I'm not kidding. I've never made scones before because they seemed like a lot of trouble, and some of the ones I have eaten in bakeries have tended to be dry.

But my family and I love baked goods in the mornings, especially on the weekends when we have more time to enjoy them. So I decided to give these Chocolate Chip Scones a try, and I'm so glad I did.

I don't know if it made any difference, but I made the dough and then let it set overnight in the refrigerator, instead of just an hour. It's simple to roll it out into a narrow rectangle, and then cut it free-hand into triangles. The dough could also be used to make other kinds of scones, and I'm thinking that cranberries and walnuts would be delicious together, too.

I can see myself bringing these to a friends' house to enjoy with coffee soon. And wouldn't it be nice to bring them to your child's teacher as a thank you for all their hard work? These are just so yummy, and so worth the time it takes to make them. They are also wonderful when they are reheated in the microwave the next day, with a little butter.

Recipe for Chocolate Chip Scones


3 cups all-purpose flour
1 tablespoon baking powder
2 sticks unsalted butter, room temperature
1/4 cup plus 2 tablespoons sugar
3 eggs
1/3 cup plain low-fat yogurt
3/4 cup


Preheat oven to 350 degrees.
Whisk together flour and baking powder in a medium sized bowl.
In the bowl of a stand mixer, beat the butter until creamy. Add sugar and beat 3 minutes on high until pale and fluffy.
Add eggs one at a time, mixing well after each addition.
Slowly add the flour and baking powder mixture into the egg mixture, blending well.
Then add yogurt, again mixing until blended. Fold in chocolate chips until blended throughout the dough.
Refrigerate for at least 1 hour. (This recipe may be made in advance and refrigerated overnight.)
When ready to bake, on a floured surface, roll dough out in a rectangle shape, 1/2 inch thick and 4 inches wide. With a knife, cut the dough into triangles. Bake for 18-20 minutes.

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