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.
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.)
