Autumn is just around the seasonal corner, which has me thinking about afternoon tea. I love the thought of taking a late afternoon break on a cool autumn day for a mug of tea and a treat, like a Chocolate Chip Scone. I found this recipe in SpecialTeas by M. Dalton King, an excellent source for teatime sandwich, scone, and dessert ideas. These are drop scones, so no kneading, rolling, or cutting is required. If you are really feeling indulgent, spread some butter on your scone, but it is equally good plain. Scones are easy to make and not too sweet, and few foods go better with tea. If you don't care for tea, try them with your favorite warm beverage, or even a glass of milk, and you too may become a scone lover!
Chocolate Chip Scones
2 C. flour
1/4 C. sugar
2 tsp. baking powder
1/2 tsp. salt
3 T. cold butter
3/4 C. milk
1/2 C. semisweet chocolate chips (see Note)
2 T. water
Stir or sift together the first four ingredients. Cut in the butter with a pastry blender or two knives (or quickly rub in with your fingers) until crumbly. Beat together the egg and milk. Blend into the dry ingredients just until moistened. Stir in the chocolate chips. Using an ice cream scoop, form the scones and place on a greased baking sheet. Beat the second egg with the water. Brush each scone with the egg wash. Bake at 350 degrees 25-30 minutes until golden brown. Makes 10 scones.
Note: If you want something a little more traditional, substitute currants (or raisins if you can't find currants) for the chocolate chips.