These not-too-sweet scones are a delicious treat any time of day but make a decadent addition to brunch. Pop them into the oven after the bread pudding and potatoes come out. By the time the pudding has rested, the scones will be ready.
- Portion size 18 servings
- Credits : Canadian Living Magazine: May 2012
Ingredients
Method
Whisk together cream, eggs and vanilla; set aside.In large bowl, whisk together flour, sugar, baking powder and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs with a few larger pieces. Stir in chocolate. With fork, stir in cream mixture until dough forms.
Turn out onto lightly floured surface; knead once or twice until dough comes together. Roll out or pat into 9-inch (23 cm) square; cut into 9 squares. Halve each square diagonally. Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheet. (Make-ahead: Cover with plastic wrap and refrigerate for up to 24 hours.)
Whisk egg yolk with 1 tsp water; brush over scones. Bake in 450ºF (230ºC) oven until tops are golden, 11 to 12 minutes. Serve warm.
Nutritional facts Per scone: about
- Fibre 1 g
- Sodium 120 mg
- Sugars 8 g
- Protein 4 g
- Calories 201.0
- Total fat 11 g
- Potassium 81 mg
- Cholesterol 56 mg
- Saturated fat 7 g
- Total carbohydrate 22 g
%RDI
- Iron 8.0
- Folate 19.0
- Calcium 6.0
- Vitamin A 8.0
