| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Chocolate |
1 |
Servings |
INGREDIENTS
| 3 |
c |
All-purpose flour |
| 1/4 |
c |
Granulated sugar |
| 4 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Butter or margarine |
| 3 |
lg |
Eggs |
| 1/2 |
c |
Milk |
| 3/4 |
c |
Mini chocolate chips, divided |
| 1 |
tb |
Grated orange peel |
| 1/4 |
c |
White chocolate chips |
INSTRUCTIONS
Preheat oven to 450F. Grease a large cookie sheet. Stir the flour, sugar,
baking powder, and salt in a large bowl to mix well. Use a pastry blender
or two knives to cut in the butter until coarse crumbs form. Beat the eggs
and milk in a small bowl with a wire ehisk or a fork; when thoroughly
blended, stir, along with 1/2 cup of the mini chocolate chips and the
orange peel into the flour mixture just until blended. Shape the dough with
lightly floured hands into an 8-inch round on the prepared cookie sheet;
dust with flour. Score the top of the dough into 8 wedges with a sharp
knife. Bake for 20 to 25 minutes until golden. Cool completely on a wire
rack. Meanwhile, stir the remaining 1/4 cup of mini chocolate chips and the
white chocolate chips in seperate small, heavy saucepans over very low heat
until melted and smooth. Drizzle each chocolate from the tip of of spoon in
random lines over the top of the scones. Let stand for 15 minutes to set
the chocolate. Cut the scones into wedges along the score lines. Makes 8
scones.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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