Chocolate Chunk Scones

photo by:kraft

Very Good. My 13 year old daughter made these and entered them in our County Fair and they got Reserve Champion and they were also chosen for the State Fair!!

posted by

A.B.

on 8/7/2010

time

prep:

15 min

total:

40 min

servings

total:

12 servings

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What You Need

2-1/2

cups flour

1/3

cup plus 1 Tbsp. sugar, divided

Tbsp. CALUMET Baking Powder

1/2

tsp. salt

1/2

cup (1 stick) cold butter or margarine

egg

3/4

cup whipping cream

1-1/2

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), chopped

Make It

PREHEAT oven to 400°F. Mix flour, 1/3 cup of the sugar, baking powder and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Beat egg and cream with wire whisk until well blended. Add to flour mixture; stir until mixture forms soft dough. Stir in chopped chocolate.

PLACE dough on floured surface; knead until dough is no longer sticky. Place on greased baking sheet; pat out dough with hands to 10-inch circle. Score top with sharp knife into 12 wedges. Sprinkle with remaining 1 Tbsp. sugar.

BAKE 23 to 25 minutes or until golden brown. Cut into 12 wedges to serve.

Kraft Kitchens Tips

Size-Wise

Enjoy one of these chocolate scones with a hot cup of freshly brewed MAXWELL HOUSE Coffee as part of your breakfast.

Food Facts

Scones are a Scottish quick bread similar to biscuits. Traditionally, they were triangular in shape, made with oats and cooked on a griddle.

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a cook

posted:3/24/2006

I have requests to make this scone recipe again! We made it for a family tea party, and we all enjoyed it.

zoebeth3

posted:2/28/2006

Turned out great and was easy.

Shay121

posted:5/5/2005

My daughters and I made these for our tea party. The girls loved them and so did our guest. They were amazed that the scones were so moist and delicious. I recommend these for your next tea party or brunch.

a cook

posted:12/10/2004

Absolutely DELICIOUS! Everyone loved it. I made a horrible mess of the kitchen preparing it, but I plan to do it again. Make sure you use plenty of flour on your hands and on surfaces because this dough is sticky.

a cook

posted:9/9/2004