I said I am not wasting resources baking. What did I mean by that? It means I still have bread so I’m not going to bake any until I run out of the bread I have in my fridge. If I run out. Let’s hope I don’t because the only loaf I know how to make is super basic so it won’t look impressive on Instagram. So this week is easy chocolate chip scones because I have been making these for 25 years and I can make them on autopilot.
I do not roll them out and cut them into pretty rounds. I scoop them up with a spoon and plop them down onto a cookie sheet. I do measure the amount of dough that goes into each scone but that is because I want them all cooked exactly the same and I don’t want to waste any dough.
You do not have to put chocolate chips in these. You can put currants or dried cranberries or blueberries or orange zest or whatever you want. Or make them plain but if you do that you might want to roll them out and cut them into rounds so you can slather them with butter and/or jam.
Give me a minute, I have to go get the recipe off the corkboard in the kitchen.
By the way, here’s what the corkboard in my kitchen looks like. It’s practically empty now that all the school notices are gone.
You will need:
2 ½ cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt (the smaller the grain the better)
½ cup sugar
8 tablespoons COLD butter, cut up into cubes
⅔ cup milk (whole and half are okay, I have never used nonfat or nondairy so I don’t know how it will work)
1 cup chocolate chips
What to do:
- Preheat oven to 425 degrees then line baking sheet with parchment paper or one of those silicone mats or nothing. It’s up to you. Please don’t use wax paper, it is coated in paraffin wax which is highly flammable.
- Combine flour, baking powder, salt and sugar in a mixing bowl.
- Now, this can be tricky. If you have a food processor you might want to make this like a pie crust. Put the dry ingredients in the bowl of the food processor, whir them up then drop in the butter pieces. I don’t have a food processor so I put the cold cut up butter in with the dry ingredients and then using my hands, rub the butter into the flour until it’s like dampish sand.
- Add the milk and chocolate chips or whatever else you want to add and mix. I keep using my hands to bring it all together because by now, why not? My hands are a mess.
- Portion out into 60-63 gram drops, like in drop biscuits, by dropping spoonfuls onto the baking sheet. You can roll the dough out and use a round cutter, that works very nicely as well.
- Bake for 12 minutes, let cool then hoard them all for yourself.