CHOCOLATE CHIP SCONES
1-3/4 cups flour (plus more for work surface)
2-1/2 tsp baking powder
2-1/2 TB sugar (or regular white SPLENDA ~ not baking blend)
1/4 tsp salt
6 TB unsalted butter, cold and cut into pieces
1/2 cup chocolate chips (mini are best)
1 tsp vanilla extract
1 large egg
5 TB heavy cream (plus more for brushing on top)
Chocolate syrup Glaze (below) ~or~
Melted chocolate chip drizzle
Preheat oven to 425 ~ line a baking sheet with parchment paper. …
Put flour, baking powder, sugar (Splenda) and salt into bowl of food processor; add butter pieces and pulse 3-6 times or until mixture resembles coarse meal. ~
In small bowl, combine egg with cream & lightly beat ~ Add to food processor with meal mixture and pulse a few times until it comes together. Add chips and pulse a couple of more times (it should clump together in the center of the bowl). If mixture seems dry, add a splash more cream, but it shouldn’t be too sticky. ~
Transfer to lightly floured work surface. Shape dough into 6” circle, about 1” thick. Using sharp knife, cut into 8 equal wedges. Place scones on baking sheet ~ lightly brush tops with heavy cream (can sprinkle with sugar/Splenda too, if desired). Bake until golden brown (about 10-14 minutes). Let cool slightly on baking sheets; remove to wire rack to cool completely.
Chocolate Syrup GLAZE: Start with about 3/4 cup powdered sugar, 1 TB unsweetened cocoa powder and 1 TB chocolate syrup, adding liquid (brewed coffee will intensify chocolate flavor, but milk is fine) 1 tsp at a time, whisking until desired consistency. Adjust by adding more sugar/powder until smooth, slightly thickened. If you glaze HOT scones, it will be a thin, translucent glaze ~ if you glaze them cold, it will be darker brown and opaque. Use less liquid for a drizzle consistency.
MELTED CHOCOLATE CHIP DRIZZLE * Just melt about 1/2 cup chocolate chips for 45-60 seconds in microwave, in a glass bowl. Stir with a spoon until all the chocolate has melted.