| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
English |
Desserts, Scones |
12 |
Scones |
INGREDIENTS
| 3 1/4 |
c |
All-purpose flour |
| 1/2 |
c |
Sugar |
| 1 |
tb |
Plus 1 teasp. baking powder |
| 1/4 |
ts |
Salt |
| 1 |
c |
Semisweet chocolate chips |
| 1/2 |
c |
Walnuts, toasted, chopped |
| 1/2 |
c |
Cocolate-covered English toffee bits |
| 2 |
c |
Chilled whipping cream |
| 2 |
tb |
Unsalted butter, melted |
|
|
Additional sugar |
INSTRUCTIONS
Preheat oven to 375F. Lightly butter 2 heavy large baking sheets. Combine
flour, 1/2 c sugar, baking powder and salt in large bowl. Stir in
chocolate chips, nuts and toffee bits. Beat cream in another large bowl
until stiff peaks form. Fold whipped cream into dry ingredients. Turn
dough out onto lightly floured surface. Knead gently until soft dough
forms, about 2 minutes. Form dough into ball; pat out to form 1 1/4-inch
thick round. Cut dough into 12 wedges.
Transfer wedges to prepared baking sheets, spacing aparts. Brush with
melted butter. Sprinkle with additional sugar. Bake until golden brown,
about 20 mintues. Serve warm.
Reprinted from Bon Appetit's "Chefs at Home" magazine, Sept. 1997.
Posted to MM-Recipes Digest V4 #224 by Julie Bertholf
<jewel1@ix.netcom.com> on Aug 25, 1997
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