Chocolate Chip Scones - Cuisinart Core Custom FP-110C Series Instruction And Recipe Booklet

Nutritional information per biscuit:
Calories 343 (58% from fat) • carb. 27 g • pro. 9 g • fat 22 g • sat. fat 14 g • chol. 60 mg
• sod. 487 mg calc. 946 mg • fiber 2 g

Chocolate Chip Scones

Using mini chocolate chips ensures a little sweet treat in each bite. We love serving
these warm with the Lemon Lavender Butter (page 16).
Yield: 8 scones
INGREDIENTS
1½ cups (375 ml) cake flour
1 cup (250 ml) unbleached, all-purpose
flour, plus more for shaping
2 tablespoons (30 ml) granulated sugar
1½ teaspoons (7.5 ml) baking powder
¼ teaspoon (1 ml) baking soda
1 teaspoon (5 ml) kosher salt
1 cup (250 ml) buttermilk
INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. Put the flours, sugar,
baking powder, baking soda, and salt into the work bowl and run on Low to fully mix,
about 20 seconds.
2. Put the buttermilk and egg in a liquid measuring cup and mix to fully combine. Reserve.
3. Add the butter to the dry ingredients and pulse until mixture is shaggy. While still pulsing,
slowly add the liquid ingredients, until just combined; do not over-mix.
4. Pour the mixture onto a clean counter/large cutting board and dust lightly with flour. Add
the mini chips and then gently fold the dough over a few times to combine. Form the dough
into a 10-inch (25 cm) cylinder. Using a sharp knife, cut into 8 even rounds. Place on a
parchment lined baking sheet. Cover lightly and transfer to a refrigerator to chill for a minimum
of 1 hour, up to overnight.
5. Once chilled, preheat oven to 400°F (200°C) with the rack in the middle position. Brush each
scone with egg wash and sprinkle with the turbinado sugar.
7. Bake in preheated oven for about 25 to 30 minutes, or until golden brown. Remove from oven
and allow to cool slightly on the baking sheet. Serve warm or at room temperature.
Nutritional information per scone:
Calories 264 (35% from fat) • carb. 40g • pro. 5g • fat 9g • sat. fat 6g • chol. 47g • sod. 440g • calc. 99 mg • fiber 1g
1 large egg
6 tablespoons (90 ml) unsalted butter,
cold and cut into ½-inch (1.25 cm)
cubes
¼ cup (60 ml) mini chocolate chips
Egg wash (1 large egg plus
1 teaspoon [5 ml] water, whisked well)
Turbinado sugar, for sprinkling
Breakfast/Brunch
13