Chocolate Chip Scones

Just a tip: Do not substitute whole milk for heavy whipping cream. No matter what you read. Because your dough will be a complete runny mess, you will have to add a ton more flour, and your scones will be a little too tough.

Just sayin'.

(which means I created a huge mess, that I attempted to fix and then basically threw on the cookie sheet to bake and prayed. They tasted not too bad for being a complete runny mess, although they were definitely NOT flaky like a scone should be. I will for sure make them again...just correctly next time)

Chocolate Chip Scones

Courtesy of Hershey's

Ingredients:

3 1/4 C all-purpose flour

1/2 C granulate sugar

1 tbsp plus 1 tsp baking powder

1/4 tsp salt

2 C chocolate chips

1/2 C chopped nuts (optional)

2 C chilled whipping cream

2 tbsp butter, melted

Additional granulated sugar

Powdered sugar (optional)

Directions:

-Heat oven to 375°F. Lightly grease 2 baking sheets.

-Stir together flour, 1/2 cup granulated sugar, baking powder and salt in large bowl. Stir in chocolate chips and nuts, if desired.

-Stir whipping cream into flour mixture, stirring just until ingredients are moistened.

-Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Divide dough into three equal balls. One ball at a time, flatten into 7-inch circle; cut into 8 triangles. Transfer triangles to prepared baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with additional granulated sugar.

-Bake 15 to 20 minutes or until lightly browned. Serve warm, sprinkled with powdered sugar, if desired. 24 scones.