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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Delicious scones that go great with tea! Ingredients:
3 cups self-rising flour |
1/2 cup sugar |
1/2 cup butter, softened |
3/4 cup buttermilk |
1/2 teaspoon vanilla extract |
1/2 cup raspberry chocolate chips |
1 egg white, beaten |
Directions:
1. Combine flour and sugar in a bowl.
2. Cut butter into mixture until it resembles coarse meal.
3. Add buttermilk and vanilla extract, then raspberry chocolate chips.
4. Stir until all ingredients are moistened and form a soft ball.
5. Turn out onto a generously floured surface and knead until it can be patted out into a circle 1/2-inch thick.
6. Cut with a 2-inch biscuit cutter; place on a baking sheet, brush tops of scones with egg white.
7. Bake in a preheated 400° oven until golden brown, 10-12 minutes.
8. Note: if you can't find raspberry chocolate chips, substitute raisins, dried cranberries or dried cherries.
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