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Recipe: Chocolate Chip-Vanilla Scones (food processor)

Breads - Breakfast Breads
CHOCOLATE CHIP-VANILLA SCONES

2 cups all-purpose flour
1/3 cup powdered sugar
1 tbsp. baking powder
1/2 tsp. salt
1/4 cup unsalted, sweet cream butter, chilled and cut into chunks
1/2 cup semisweet chocolate chips*
1/2 cup heavy (whipping) cream (or 1/2 cup whole milk)**
1 tbsp. vanilla
Additional cream or milk (for brushing tops)
2 Tbsp. (approx.) vanilla sugar or regular (for topping)

Preheat oven to 450 degrees F.

In workbowl of food processor, blend together flour, sugar, baking powder, and salt. Add butter and cut into mixture; stir in chocolate chips by pulsing 2-3 times. Add heavy cream and vanilla; pulse 8-10 times just until dough starts to hold together. DO NOT OVERMIX.

On lightly floured board, pat out dough into a circle approximately 7-inches in diameter. Cut into wedge shapes with a sharp knife; transfer to ungreased baking sheet, leaving about 2-inches between pieces.

Generously brush the tops of wedges with heavy cream or whole milk; sprinkle with vanilla sugar.

Bake 10-12 minutes, until tops of scones are slightly golden; serve immediately.

*You may substitute currants or raisins for the chocolate chips.

**Skim or 2% milk may be used for a slightly lower fat alternative; however, the cream adds a lovely, rich flavor to the finished product.

Makes: 6 wedge-shaped scones
Adapted from source: Joan
Recipes for Scones
MsgID: 1112317
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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