by Pat Maley
2/28/2019

I don't always travel with my file of recipes. Some recipes are committed to memory .Some recipes are readily available from their original source ,now available onine. Recently I simply looked up the Hot Fudge sauce recipe in the dining archives on the Holliston Reporter.

Recipes are like books to me. When I find a good one I want to share it with friends.  Not everyone likes the same  kind.  Mysteries for some and romance novels for others. Some don't like to read but would rather see the movie. Some friends like to cook and bake from scratch,others like to start with  a prepared food and still others would like for me to have all the fun and they will enjoy the end product.

This recipe for chocolate chip scones (and last in the chocolate series) is originally from Betty Crocker. I have made a few changes. I like it because it can be made easily and is one I share often  to my "taste testers".  With St. Patricks Day coming up perhaps you"ll give it a try.

Ingredients:

3 cups Bisquick (a commercial  mixture of flour,baking powder and salt).

5 tablespoons sugar

1/2 teaspoon cinnamon

2 tablespoons COLD butter

2/3 cup light cream

2 tablespoons mini chocolate chips

1 egg,separated

1 tablespoon light cream

Heat oven to 400 degrees.Line a cookie sheet with foil.

In a large bowl mix Bisquick,1/4 cup sugar, and cinnamon. Cut in the butter using a pastry blender until it looks like coarse meal. Add the 2/3 cup light cream,mini chocolate chips,and the egg white. Stir until moistened.  Drop by 1/4 cupful onto the cookie sheet. Place in freezer for 5 minutes while you  beat the egg yolk and the tablespoon of light cream. Brush this mixture over the top of the scones.Sprinkle with the remaining 1 tablespoon of sugar. Bake for 12 minutes. Move to a cooling rack .

On a personal note I am horrified to add chocolate chips to a scone,however they are well liked by many. Often I will substitute or leave out the chips. Happy St Patricks Day.