3 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup mini chocolate chips
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks/6 oz./170g) unsalted butter or margarine
1/2 cup non-fat milk
Preheat oven to 425ºF (218ºC). 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. Serve scones with double or clotted cream.
Makes 12 scones.
Nutritional Information (for 1 scone)
Total Fat: 15g
Source: American Egg Board
Date: May 28, 2003