CookEatShare также доступен на языке: English
Закрыть

Рецепт Chocolate Chip Scones

click to rate
1 голос | 1788 визитов

For those (including me) who were afraid that Cooking Light wouldn't include anything fun; this one's for us. What's that you're asking? What are those little reddish black and dark brown bits nestled in that golden ball? Those, my friends, are currants and chocolate chips.

This little gem, Chocolate Chip Scones, is actually a reader's recipe. It was also my breakfast. And Hubby's. Too bad Dudette was already at school. There's a surprising ingredient in here that speeds up the cooking process tremendously. I had these done and on the cooling rack in about forty minutes. The creator said that the scones are great with her morning cup of tea, but since I don't go near the stuff I had it with my morning coffee and it was still.....well, I'll tell you how it was in a minute.

First, get out your currants, chop them up add a bit of water, microwave them and then let them sit until nice and plump. While they're plumping, combine the reduced-fat Bisquick (gasp), sugar and cinnamon in a nice big bowl. Cut in a couple dabs of butter. Then add the currants (with water), half-and-half, chocolate chips and an egg white. Stir it all up just until everything is moist and comes together. Once that's done, plop balls down on a baking sheet and put the sheet in the freezer for 5 minutes.

Stand in front of the fridge, tapping your foot while you wait for time to pass because the coffee levels are dropping and hunger is mounting. When you can't stand it anymore, or after five minutes, take the baking sheet out and combine the left-out egg yolk with some half-and-half and brush each scone with the mixture. Then sprinkle each with some sugar.

Bake them. They say twelve minutes, but mine took 14 and I turned the pan halfway through. When they're done, remove them to a cooling rack and threaten Hubby's with their lives if they go near the kitchen before everything is cool. Make the powdered sugar glaze and drizzle it over the scones and serve.

The instructions worked perfectly until I got to the glaze. For some reason 1 1/2 teaspoons of water did not create anything that was drizzleable. I added about another half teaspoon of lemon juice. Yes, I admit it (hanging my head in shame), I veered from the recipe. I prefer lemon glaze to plain old water and powdered sugar.

The glaze coating, as you see it in the photo above, is about the same amount of glaze that is on the photo in the magazine. Just so you know, there is no way that 1/2 cup of powdered sugar mixed with water and applied that heavily on the scones will cover all twelve, which is what this recipe makes. I covered four before I ran out. You're either supposed to make more and fudge on the caloric intake or just drizzle lines in real life, only allowing the gorgeous coating for pictorial reasons.

Now for flavor. I've only had scones one other time and they ended up chewy and not so appetizing so I didn't have much to compare with. These were excellent. The simple two tablespoons of mini chocolate chips were enough to just give a taste without overpowering the scone with chocolate flavor so the currants could shine through. Did using Bisquick make a difference? I don't know.

So, I asked a friend who came over. Before trying mine and finding out how it was made, he let me know that he had a relative or knew someone or knew someone that knew someone that made outstanding scones (great, I thought as I handed him his plate; now he's getting Bisquick). Believe it or not, he thought it was excellent and said that it was lighter (in a good way) than any scone he had experienced before. He loved it.

I'm thrilled to have found this recipe in the magazine and that it turned out so well, especially since it's the only bread recipe in the magazine (what's up with that?).

Подготовка:
Приготовление:
Порций: 6
Tags:

Ингредиенты

Cost per serving $0.36 view details
  • 1/2 cup currants, chopped
  • 2 tablespoons water
  • 3 cups low-fat baking mix (such as reduced-fat Bisquick)
  • 5 tablespoons sugar, divided
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter, chilled and cut into small pieces
  • 2/3 cup fat-free half-and-half
  • 2 tablespoons semisweet chocolate minichips
  • 1 large egg, separated
  • 1 tablespoon fat-free half-and-half
  • 1/2 cup powdered sugar
  • 1 1/2 teaspoons water

Инструкции

  1. Preheat oven to 400°.
  2. Add currants and 2 tablespoons water to a small microwave-safe bowl. Microwave on high for 45 seconds, stopping to stir every 15 seconds. Cool 10 minutes but do not drain the liquid.
  3. Mix the baking mix, 1/4 cup sugar, and cinnamon in a large bowl. Cut in butter with a pastry blender or fork until mixture looks like coarse meal. Add the currants, 2/3 cup half-and-half, chocolate chips, and egg white. Stir the mixture until just moist. Drop dough by 1/4 cupfuls onto a parchment-lined baking sheet. Put the pan in freezer for 5 minutes.
  4. Meanwhile, whisk the egg yolk and remaining 1 tablespoon half-and-half. Brush the mixture over the tops of the scones and sprinkle with 1 tablespoon sugar. Bake at 400° for 12 minutes or until golden. Cool on a rack.
  5. Combine powdered sugar and 1 1/2 teaspoons water; drizzle over scones before serving.

Nutrition Facts

Amount Per Serving %DV
Serving Size 81g
Recipe makes 6 servings
Calories 198  
Calories from Fat 71 36%
Total Fat 8.08g 10%
Saturated Fat 4.8g 19%
Trans Fat 0.0g  
Cholesterol 56mg 19%
Sodium 52mg 2%
Potassium 159mg 5%
Total Carbs 30.85g 8%
Dietary Fiber 0.9g 3%
Sugars 28.47g 19%
Protein 2.44g 4%
Насколько вам нравится данный рецепт?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Комментарии

Leave a review or comment