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I have never made scones before but knowing I would need something for breakfast for some Thanksgiving guests, I decided to try Lisa Yockelson’s Giant Chocolate-Chip Scone as a sweet way to start the day.  Lisa’s recipes are always a favorite of mine and I have never had a bad recipe from Lisa’s vast collection of recipes through the years. This recipe was no different.  It is a make again recipe which I hope to make again soon!

Why make a scone now for the first time? The recipe seemed simple! I was not in the mood for a complicated recipe.

Making a giant scone that could be sliced appealed to me as oppose to making individual scones.  The recipe was so simple to make I am now kicking myself that I have never tried making scones before!  This giant scone disappeared before my eyes and I felt I did not get my fair share of the scone! Did I mention the scone was delicious?

Here is the recipe for you to try for yourself!  I hope you will it enjoy it as much as I did!

Giant chocolate-chip scone

Makes 1 round

2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons sugar
4 tablespoons ( 1/2 stick) cold unsalted butter, cut into chunks
7 tablespoons half-and-half
1 egg plus 1 extra yolk
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
Extra sugar (for sprinkling)

1. Set the oven at 375 degrees. Line a heavy baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, baking powder, salt, and the 3 tablespoons sugar just to blend them.

3. Scatter the butter over the flour mixture. Using a pastry blender or two blunt knives, cut the fat into the flour until it is reduced to pea-size bits.

4. In a small bowl, whisk together the half-and-half, egg, extra yolk, and vanilla. Pour the egg mixture over the flour mixture, scatter the chips on top. With a rubber spatula, stir the mixture to form a dense dough. Knead it lightly in the bowl for 5 to 7 turns.

5. Form the dough into a plump ball about 4 to 5 inches in diameter. Place the ball on the baking sheet and, using a sharp paring knife, slash a shallow “x’’ in the top. Sprinkle the top with extra sugar.

6. Bake the round for 40 minutes or until it sets and turns golden brown. Transfer to a wire rack and cool completely. Use a serrated knife to cut it into wedges.


  • BARBARA PECH says:

    I suppose I could cut the recipe down to less than giant…but I won’t until after the new year and resolutions become my incentive….for now…a pot of steaming tea and a hot oven await…

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