Always wanted your own cookbook, but never got around to writing one? Chocoholic.com is compiling an on-line collaborative chocolate cookbook. Now not only gain world wide fame and recognition, but if your recipe is chosen for the recipe of the month, you get a ** $20 Gift Certificate ** good for purchases on the Chocoholic.com site. So send in your favorite chocolate recipe, along with your name, city, state and e-mail address and share your secrets with fellow chocoholics.
The September 2008 Recipe of the Month Chocolate Chip Orange Scones Here is a great scone recipe for an after-school treat (or a weekend brunch). It goes together very quickly, and you can adapt it a bit according to the whims of your family. It's a fun recipe to have on hand. We thank Merrill C. for this recipe, and she reminds us it's great with lots of butter!
Ingredients 2 cups flour 1/4 cup powdered (confectioner's) sugar (or can use 2 Tablespoons granulated sugar, but it might alter the texture a wee bit... --Ed) 1 Tablespoon baking powder 7 Tablespoons cold butter, cut up in 1-inch bits 1 egg 1/2 cup milk 8 ounces (1 cup) good quality dark chocolate chips 2 teaspoons grated fresh orange zest (or 2 teaspoons dried orange peel) 1 Tablespoon granulated sugar for dusting Directions Preheat oven to 425 degrees Fahrenheit. Dust a cookie sheet or jellyroll pan lightly with flour, set aside. In a large bowl, mix flour, powdered sugar (or 2 tablespoons granulated sugar), and baking powder together. Drop in the cut-up butter, and using two knives, cut together with the flour to make pea-sized crumbs. Mix egg and milk together using a fork, and stir into the flour/butter mixture, also adding the chocolate chips and the orange zest at this point. Stir and mix together. Shape dough into a ball, and pat out on pastry board or cloth dusted with flour, turning a few times. You will want the mixture to hold together, but do not handle too much. Reshape into ball. Place ball onto cookie sheet and pat out into 8-inch circle. Dust with remaining sugar. Cut into wedges, and bake for 12-15 minutes. Remove from pan and serve warm, not hot. Fabulous with butter or Devonshire cream!!! Makes 8-12 wedges. Enjoy!