Who can resist these tender Scottish quick breads laden with chocolate chips? Have some for a sweet breakfast or brunch.
Oxmoor House MARCH 1998
1. Preheat the oven to 400°. Combine first 4 ingredients; cut in butter with pastry blender or two knives until mixture is crumbly.
2. Reserve 1 tablespoon whipping cream; add remaining whipping cream and chocolate morsels to dry ingredients, stirring just until dry ingredients are moistened.
3. Turn dough out onto a lightly floured surface; knead 5 or 6 times. Shape into an 8" circle on a lightly greased baking sheet. Cut circle into 8 wedges (do not separate). Prick wedges with a fork 3 or 4 times, and brush with reserved 1 tablespoon whipping cream.
4. Bake at 400° for 25 minutes or until lightly browned. Serve warm with whipped cream, if desired.
Raisin Scones: Substitute 3/4 cup raisins for chocolate morsels, and add 1/4 teaspoon cinnamon with dry ingredients. Proceed with step 1.
Cranberry Scones: Substitute 3/4 dried sweetened cranberries or fresh or frozen cranberries, chopped, for chocolate morsels, and add 1/4 teaspoon cinnamon with dry ingredients. Proceed with step 1.
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