Chocolate Chip Scones
I’m a big fan of breakfast. Waffles, pancakes, muffins, omelets and scones are just some of the breakfast foods at the top of my favorite foods list. I consider myself to be pretty good at making all of the food I just mentioned, except for the scones. I never thought I could recreate the delicious scones I buy at cafes or the mouth-watering ones that my mom bakes whenever I visit, so I never bothered to try. Until now.
I found an easy chocolate chip scone recipe on BettyCrocker.com that uses Bisquick and doesn’t require a food processor. These chocolate-chip scones are delicious and much easier to make than I had imagined. They are so good that they are no longer in my breakfast-only category—they’re good enough to be snacks and dessert! Next time, I’m going to try to adapt the recipe to make blueberry scones. Yum!
2 cups Original Bisquick mix
3/4 cup semisweet chocolate chips
1/3 cup whipping (heavy) cream
1 teaspoon orange juice
3 tablespoon sugar
1 teaspoon vanilla
Additional whipping (heavy) cream
Heat the oven to 400°. Line the cookie sheet with parchment paper for easy cleanup. Stir Bisquick mix, whipping cream, orange juice, sugar, egg and vanilla in medium bowl until soft dough forms. Gently mix in chocolate chips. For drop scones, drop dough into 6 to 8 mounds on cookie sheet (depending on desired scone size). Gently pat to slightly flatten them. Brush dough mounds with additional whipping cream and then sprinkle them with additional sugar. Bake 10 to 12 minutes or until golden brown. Enjoy!
Note: This recipe has been altered from the original to incorporate the advice given in the comments section on the recipe’s webpage, as well as my own tips from this baking experience.