I try hard to be good, but the craving for a treat sometimes cannot stop. And I don’t worry about it if I make it from scratch. I know what ingredients I use and can make it how I want it. And with how many humans in our family, we each get a bite to enjoy, but don’t over do it.
A good scone is a delightful treat. It’s not sweet like cake or a cookie, and more filling.
But more importantly, I had all the ingredients on hand, so it was an easy prep.
Eat slightly cooled, right out of the oven. The top is crispy. Once they fully cool, the tops become softer.
PS: I liked using lemon extract in this scone, but you can, of course, use vanilla. The lemon gives it a brighter flavor profile.
Chocolate Chip Scones
Ingredients:
- 2 cups all-purpose flour
- ¼ cup granulated sugar or favorite 1:1 sugar substitute (used Splenda)
- 1¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- 1 cup mini chocolate chips
- 1 stick (½ cup) cold unsalted butter
- ¾ cup milk
- ½ tsp vinegar (used rice) or lemon juice
- 1 tsp pure lemon extract
Directions:
Preheat oven to 400°, line a large baking sheet with parchment paper.
Stir the vinegar into the milk and set aside.
In a mixing bowl, combine the flour with chocolate chips.
Grate the butter and add to the flour mixture. Toss gently to coat.
Stir in the milk and lemon extract till just mixed.
Knock out onto a work surface lightly dusted with flour, and knead, using a scraper, until the dough pulls together.
Shape into a circle about 1½” high. Cut into half, then into 8 wedges in total. Transfer to the baking sheet.
Take a little milk and gently pat it on the scones with your fingers or a pastry brush.
Bake for about 22 minutes, until golden on top.
Let cool for a few minutes then score the scones to seperate.
Makes 8 scones.
~Sarah