
Chocolate Chip Scones

HEAT oven to 425°F. MIX flour, sugar, baking powder and salt in large bowl. CUT IN butter with pastry blender until mixture resembles coarse crumbs. ADD chocolate chips; toss to mix.
BEAT eggs and milk in medium bowl until blended. ADD to flour mixture; stir with a fork just until dry ingredients are moistened.
KNEAD dough a few strokes on lightly floured surface; pat to 3/4-inch thickness. CUT dough into rounds with lightly floured 3-inch cutter; place on greased baking sheet. GATHER scraps and repeat to use all dough.
BAKE in 425°F oven until golden brown, about 10 minutes. COOL on wire rack.
large EGGS |
4
|
all-purpose flour |
3 1/2 cups
|
sugar |
1/2 cup
|
baking powder |
2 tsp.
|
butter, cold, cut into pieces |
3/4 cup (1 1/2 sticks)
|
mini chocolate chips |
1/4 cup
|
milk OR half-and-half |
1/2 cup
|
This recipe is a good source of protein, vitamin A, folate and choline.
Calories | 302 |
Total fat | 15 g |
Saturated fat | 9 g |
Polyunsaturated fat | 1 g |
Monounsaturated fat | 4 g |
Cholesterol | 94 mg |
Sodium | 130 mg |
Carbohydrates | 37 g |
Fiber | 1 g |
Sugar | 9 g |
Protein | 7 g |
Vitamin A | 124 mcg |
Vitamin D | 0 mcg |
Folate | 75 mcg |
Choline | 56 mg |
Calcium | 134 mg |
Iron | 2 mg |
Potassium | 80 mg |
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.