Chocolate Chip Scones

A treat for breakfast or anytime

April 2, 2013

Substitute dried currants, minced dried pears, or chopped toasted pecans for the chocolate chips.

Serves: 8
Prep:  12 min
Cook: 15 min
Total: 37 min

  • 1 2/3 cups unbleached all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 6 tablespoons cold butter
  • 2 teaspoons grated orange zest
  • 1/4 cup semisweet chocolate chips
  • 1 large egg
  • 1/4 cup plus 2 teaspoons heavy cream

1. Preheat the oven to 425°F.


2. In a large bowl, whisk together the flour, baking powder, sugar, and salt. With a pastry blender or two knives scissor fashion, cut in the butter until the mixture resembles coarse crumbs. Stir in the orange zest and chocolate chips.

3. In a small bowl, beat the egg with 1/4 cup of the cream. Add the egg mixture to the flour mixture and mix just to combine. Do not overmix.

4. Turn out the dough onto a floured surface and pat into a round about 1 inch thick. Cut into 8 wedges. Brush with the remaining 2 teaspoons cream.

5. Place on a baking sheet and bake for 15 minutes, or until golden. Transfer to a rack and serve warm or at room temperature.

Nutritional Facts per serving
Calories     255 cal
Fat     14.3 g
Saturated fat     8.7 g
Cholesterol     61.3 mg
Sodium     239.4 mg
Carbohydrates     28.7 g
Total sugars     7.7 g
Dietary fiber     1.1 g 
Protein     4 g

Courtesy of the Rodale Healthy Recipe Finder

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