CREAM SCONES WITH CHOCOLATE CHUNKS...re-living childhood!

You all must have read about my love for Enid Blyton's stories and how I still drool over the food mentioned in her books. Scones were the highlight for me, then. I had no idea how it looked or felt like until I got a cookbook from my grandmother when I was about 10 or 12 years old. It was a cookbook she bought when she lived in Malaysia.I do not have the cookbook with me right now or else I could have shared it's name with you all.

That book had a lot of recipes for scones. It even had something called griddle scones and that fascinated me more than Enid Blyton's and hence I gave it a try. Sadly, it was really bad! I have no idea whether it was my fault or it was the book, but I think it was the former considering my age, then ;-) And there ended my dreams about eating or even thinking about scones!

But the scones I saw on Alice's book changed my mind. It had some of the world's best ingredients so it had to be good! And boy! I was bowled over by it's taste and texture! It is just amazing! I think every scone -lovers should try this recipe, it's simply delicious!

CREAM SCONES WITH CHOCOLATE CHUNKS
Recipe source : Bittersweet by Alice Medrich

Ingredients:
Flour-2 c
Sugar-1/4 cup plus some for sprinkling
Baking powder-2 tsp
Salt-1/2 tsp
Semi-sweet chocolate-3 or 4 oz, roughly chopped
Cream-1 1/4 c + 1 tbsp for brushing the tops

Method :

• Whisk the dry ingredients together in a large bowl.
• Make a well in the centre and pour in the cream. Using a rubber spatula, mix the cream with the flour from the centre towards the edges of the bowl, in a cut & turn method.
• Once it forms a rough shaggy mass, form it into a dough using hands. DO NOT knead. Just gather all the lumps together and bring it together using the help of the sides of the bowl. DO NOT make it a smooth dough.
• Pat the dough into an 8" round with 3/4" thickness on  a lightly floured surface.
• Cut it into 8. Brush the tops with cream and sprinkle some sugar.
• Place the triangles on a baking sheet lined with double layer of parchment paper. There should be a min. of 1" gap between the triangles.
• Bake in a pre-heated oven at 350 F for 20 mins of till the tops are golden brown.
• Cool on wire rack and serve warm or at room temperature.

Verdict: This was my very first real scone experience and I simply loved it!They were soft and tender and very light.The chocolate in it does not mingle with the other ingredients, instead, it melts and waits for you to take a bite!All in all, it was one helluva scone! ;-)
Jobin always liked scones, so this one was a definite hit with him! We shared it with some of our friends over the weekend and they adored it!