Thursday, April 30, 2020

Chocolate Chip Scones


Today I wanted to share the recipe for one of my most baked items - chocolate chip scones. I used to make these ALL the time. They are one of my favorite things to eat for breakfast. Before quarantine, I hadn't made them in a couple years (crazy), but no better time to bring back some old favorite baked goods! I've been baking up a storm over here. 

Here is what you need:

2/3 cup margarine melted
1/4 cup sugar
1/3 cup milk
1 egg
1 1/4 cup rolled oats *
1 1/2 cups flour
1 tbsp. baking powder
1 tsp. cream of tarter
1/4 cup mini chocolate chips (sometimes I do up to 1/2 cup - I did for the ones in the pictures depends how chocolatey you want them!)

*I like to substitute 1/4 cup of the oats with flax seeds or flax seed meal and 1/4 cup with wheat germ. So for these I did only 3/4 cup oats and added the wheat germ and flax seed.

Mix all the ingredients together. Make sure you let the melted margarine cool before mixing everything (especially the egg). Form the dough into a ball and place it on a floured surface. If you bake on a Silpat, you can do it directly on there, if not then do it on the counter or another board. Flatten the dough down (as seen in picture - step 1) and cut into 8 triangular pieces (as seen in picture - step 2). Sometimes I like to cut those pieces into two smaller triangles so they scones are a little smaller. If you are working on a Silpat DO NOT USE A SHARP KNIFE. If you do you will cut right through your baking mat. I use a plastic disposable knife to cut mine. This keeps your mat safe and works just fine. Then space out the scones on the Silpat or baking sheet (as seen in picture - step 3).

Step 1:

 Step 2:

 Step 3:

Bake at 425 degrees for 8-10 minutes. I don't like my scones that dry so I do 8 minutes, but if you want them a little more dry (like a typical scone) then do 10 minutes.

They are SO delicious with coffee - enjoy!

XO,
Sarah

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