Tuesday, May 19, 2009

Chocolate Chip Day



May 15th – Chocolate Chip Day

Last Sunday, May 15th, was Chocolate Chip Day according to the Nibble, a magazine about specialty foods. Although I’m a day late and a dollar short, I wanted to commemorate the day with these Chocolate Chip Scones.



According to Dufflet, an online dictionary with cooking term definitions, scones are described as follows.

“SCONES: An English biscuit made from flour, butter, sugar, milk or cream and baking powder, not much different from the American version. Traditionally, they are made with currants but are now seen with other dried fruits and flavors. They are served at teatime with clotted cream and jam. “

Although I don’t practice the habit of having “teatime”, I think the idea of such is certainly lovely. I would certainly prefer to have “drinking chocolate” time.
So here is my version of a typical British afternoon, my style. Enjoy.

Special Dark Chocolate Chip Scones
(from the Hershey’s Chocolate Cookbook)
Makes 24 scones

3 ¼ cups all-purpose flour
½ cup granulated sugar
1 tablespoon plus 1 teaspoon baking powder
¼ teaspoon of salt
2 cups (12 ounce package) dark chocolate chips
½ cup chopped nuts, optional
2 cups whipping cream, chilled
2 tablespoons butter, melted
Additional granulated sugar
Powdered sugar, optional

Heat oven to 375 degrees. Lightly grease two baking sheets.
Stir together flour, ½ cup sugar, baking powder and salt in large bowl. Stir in chocolate chips and nuts.
Stir whipping cream into flour mixture just until ingredients are moistened.
Turn mixture out into lightly floured surface. Knead gently until soft dough forms, about 2 minutes. Divide dough into 3 equal balls. One ball at a time, flatten into 7-inch circle. Cut the circle into 8 triangles. Transfer triangles to prepared baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with additional sugar.
Bake 15 to 20 minutes or until lightly browned. Serve warm, sprinkled with powdered sugar if desired.


Drinking Chocolate(from the Hershey’s Chocolate Cookbook)
Makes 2 servings

2 sections (1/2 ounce each) Hershey’s unsweetened chocolate
2 tablespoons hot water
¼ cup sugar
Dash of salt
¼ cup milk, warmed
¼ teaspoon vanilla

Place chocolate and water in top of small double boiler. Melt over simmering water, stirring until smooth. Stir in sugar and salt, blending thoroughly. Gradually blend in warmed milk. Heat, stirring occasionally until hot. Stir in vanilla. Serve immediately.

(This is a thick version of what many of us are accustomed to. More the traditional method as inspired by the Aztecs. If the liquid is too thick for you, simply add additional milk or cream to your liking.)

9 comments:

Megan said...

I love CC scones! These look really light and delicious. I'd rather have them hot chocolate over tea myself but I'm not one to be known for turning down a scone. ;)

Happy cook said...

Wow thos scones look really beautiful , love the speckles of chocolatedots on them.

5 Star Foodie said...

I didn't know about the chocolate chip day! The scones look absolutely delicious!

Chef E said...

I accept that holiday per se...and you have made these delicious scones here.

Reeni♥ said...

I love the tradition of British teatime! These are the perfect scones to enjoy with a cup of tea, or for dunking right into the cup of chocolate! What a scrumptious treat, Teresa! And yay! for chocolate chip day!

Katie said...

Yum those look great! But anything with chocolate looks great to me!

Jescel said...

that looks yummy! and I'm with you on chocolate drink time.. Here's a toast to all chocoholics out there! :o)

Pavithra said...

Wow thats looking so yummy yummy... feel like having a bite

fourthsensesamayal said...

Seriously YUMMY... badly wanna eat them up.. All your dishes look tasty. Visiting ur space for the first time and its really nice. keep it going.. :)

 

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