English Scones With Chocolate Chunks

“These are a very moist and tender scone. More cake like than biscuit like. I stole it away from a co-worker of my husbands. He says you must use Bluebonnet margarine no subs and as I wanted the texture to taste the same I have tried no other. I plan on trying these with berries and perhaps almonds too. If you like your scones on the sweeter side I would add another 2-3 T sugar.”
READY IN:
20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix first four ingredients together with a fork like you would pastry dough. Cut the dough till the margarine is pretty much unnoticeable.
  2. Mix in Chocolate chunks.
  3. Stir in the cream, if it seems a little dry add a little more cream, but NO more than 1/4 cup.
  4. Use your hands to roll the dough till all flour is mixed in (adding cream if needed).
  5. Form into a flat, even circle. Cut into 12 "pie" pieces.
  6. Place each piece separately on a sprayed cookie sheet allowing enough space for each to raise a bit. Brush tops with more cream. Sprinkle with sugar crystals and bake in a 350 oven no more than 19 minutes. The bottom edges will just be turning brown. DO NOT over bake or they will harden.

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