Sarah Ferguson
Chocolate Chip Scones
Yield: 12 scones
Ingredients
- 1 3/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 tablespoons cold unsalted butter, cut into bits
- 1/2 cup miniature chocolate chips
- 3 tablespoons orange juice
Instructions
- Heat the oven to 400 degrees F. Lightly spray a baking sheet with nonstick cooking spray.
- In a large bowl, whisk the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter to make coarse crumbs. (Tip: Make sure butter is well chilled to produce the flakiest texture.) 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 until golden brown, about 12 minutes.
- Cool on wire racks.
Nutrition
Per scone: 168 calories; 4 points on the Weight Watchers 1-2-3 program.