Food recipes
English Royalty Chocolate Chip Scones
English Royalty Chocolate Chip Scones Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, without sal...
English Royalty Chocolate Chip Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
spartan, real semi-sweet chocolate baking chips,
orange juice, raw
Directions:
Preheat oven to 400 degrees F (200 degrees C).
Spray a baking sheet with nonstick cooking spray.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs.
Stir in the chocolate chips.
Mix in the orange juice to form a dough.
Turn out the dough on a floured surface.
Pat or roll into a 9 inch circle about 1/2 inch thick.
With a 2 1/2 inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary.
Transfer the scones to the baking sheet.
Bake in preheated oven until golden brown, about 12 minutes.
Move to wire racks to cool.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
spartan, real semi-sweet chocolate baking chips,
orange juice, raw
Directions:
Preheat oven to 400 degrees F (200 degrees C).
Spray a baking sheet with nonstick cooking spray.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs.
Stir in the chocolate chips.
Mix in the orange juice to form a dough.
Turn out the dough on a floured surface.
Pat or roll into a 9 inch circle about 1/2 inch thick.
With a 2 1/2 inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary.
Transfer the scones to the baking sheet.
Bake in preheated oven until golden brown, about 12 minutes.
Move to wire racks to cool.