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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I like hazelnut and chocolate together, Judy Burk says. Her scones - moist and light - have a tender cake texture. Ingredients:
about 2 3/4 cups all-purpose flour |
3/4 cup mini- or coarsely chopped semisweet chocolate chips |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
about 1/2 cup (1/4 lb.) butter or margarine, at room temperature |
about 1/2 cup sugar |
1 large egg |
3/4 cup buttermilk |
3 tablespoons hazelnut-flavor liqueur, such as frangelico |
Directions:
1. In a large bowl, stir together 2 3/4 cups flour, chocolate chips, baking powder, and baking soda.
2. In another bowl with a mixer on medium-high speed, beat 1/2 cup butter with 1/2 cup sugar until fluffy; beat in egg. Stir in buttermilk and liqueur.
3. Scrape butter mixture into dry ingredients; stir just until evenly moistened. Sprinkle 1 teaspoon sugar over bottom of a buttered 9-inch pie pan. Scrape dough into center of pan; sprinkle another 1 to 2 teaspoons sugar onto dough. Pat gently into an 8-inch-wide round. With a floured knife, cut through dough to pan to make 8 equal triangles.
4. Bake in a 350° oven until scones are golden brown and just begin to pull from pan sides, 50 to 55 minutes.
5. Slide a wide spatula under scones, then slip out onto a rack; let cool 10 minutes. Cut wedges apart and serve.
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