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Chocolate Chip Scones



I have it.  It consumes me.  I have been counting down the days and will not be able to sleep tonight  (in fact I will go out of my way not to sleep tonight.)  Yes, I have royal wedding fever.  Seriously, as I write this I am glued to Bio Channel's coverage of Wills and Kate. I can't really tear myself away so this is going to be short.  Not only has this wedding consumed my thoughts, it is consuming my appetite.  I am going to need something to nosh on at 4 am while I anxiously watch every detail of the big day.  Ok, I seriously need to go, I can't  miss another second of this coverage. 

So I did tear myself away long enough to make scones for a royal wedding breakfast.  Good thing these are a cinch to whip up.

Oh my gosh, I just had a bite of one and let me tell you - you want to make these... and make a double batch, they will not last long.

(Based on recipe from Everyday Food - Letty Hampton)

2 cups all purpose flour (leveled), plus more for work surface
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1/2 cup (1 stick) cold, unsalted butter, cut into small pieces
3/4 cup dried currants (I used chocolate chips, or you could use any small dried fruit really)
1/2 cup low fat buttermilk
1 large egg, lightly beaten
1 tablespoon milk.

Preheat oven to 425.  

Dice butter into small pieces and keep in bowl in freezer until ready to use.  (Must use ice cold butter.  It is the butter that makes them moist when the cold butter hits the heat from the oven.)  Prep the other wet ingredients and put in fridge until ready to use.  

Line a banking sheet with parchment paper.  In a bowl, sift together flour, baking powder, baking soda, salt and 2 tablespoon sugar.

With a pastry blender or two knives, cut in butter until mixture resembles coarse meal.  Stir in chips.  Make at well in center, add buttermilk and egg, and stir just until combined (do not overmix). 

Transfer dough to a lightly floured work surface.  Knead 5 or 6 times.  Pat into disk and let chill in refrigerator for about 15 minutes.  Roll out onto lightly floured surface.  With a floured 2 1/2 inch biscuit cutter, cut out rounds.  Reroll and cut scraps once.

Transfer to baking sheet 1 1/2 inches apart.  Brush rounds with milk, sprinkle with 1 tablespoon sugar.  Bake until scones are golden brown, 12 to 15 minutes.  Let cool on a wire rack.  Serve warm or at room temperature with tea and enjoy the wedding of the century!




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