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
|teaspoons baking powder
|tablespoons ( 1/2 stick) cold unsalted butter, cut into chunks
|egg plus 1 extra yolk
|teaspoons vanilla extract
|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.