Ever since I was 2 1/2 years old, having “spresso and cookies” with my dad, before anyone else in the house was up, has been a weekend tradition. Today, I still like to have something sweet with my coffee on the weekends, and one of my go-to recipes is this one for scones.
I’ve been making these scones since middle school home economics. They only take about 15-20 minutes, so it’s easy to make them on Thursday or Friday night and have delicious scones to enjoy all weekend.
I usually make them with chocolate chips, slivered almonds and dried cranberries, but you can use the recipe as a base and experiment with any type of nut, fruit or other ingredient.
Also, if you’re health conscious but sill like to indulge in the occasional treat, you can use a smaller round object to cut the scones (my tool of choice is a martini shaker lid to make mini scones).
Weekend Chocolate Chip Scones
Makes 12 large scones or 20 small scones
1 3/4 cups of all-purpose flour
1/3 cup of sugar
2 teaspoons of baking powder
1/2 teaspoon of salt
5 tablespoons of cold unsalted butter cut into bits
1/2 cup of chocolate chips
1/4 cup of slivered almonds
1/4 cup of dried cranberries
3 tablespoons of orange juice
- Preheat oven to 400 degrees Fahrenheit. Lightly spray a baking sheet with non-stick cooking spray.
- In a large bowl, whisk the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter to make coarse crumbs. (Tip: Make sure the butter is well chilled to produce the flakiest texture.) Stir in the chocolate chips, almonds and cranberries.
- Mix in the orange juice to form a dough. If the dough does not stick together and is still crumbly, add more orange juice, just a splash at a time. If the dough becomes too sticky, add more flour.
- Turn out the dough on a floured surface. Pat or roll until it’s about 1/2 inch thick. With a biscuit cutter, cut out scones, pushing the dough scraps together for the last few if necessary. (Note: If you don’t have a biscuit cutter, any round object will do, like a wine glass or martini shaker lid for smaller scones.)
- Transfer the scones to the baking sheet and bake until golden brown, about 12 minutes. Cool on wire racks.