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Ig Egg

From 0477 Pdf Chocolate Recipes For Chocalate Lovers.

Source and licence

From 0477 Pdf Chocolate Recipes For Chocalate Lovers, printed page 16, digitised by the Internet Archive: https://archive.org/details/0477-pdf-chocolate-recipes-for-chocalate-lovers

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. 1 1/2 ts Vanilla extract 6 oz White chocolate, cut into 1/2 inch chunks Preheat oven to 375 degrees.
  2. In a large bowl, stir together the flour, sugar, baking powder, and salt.
  3. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture.
  4. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.
  5. In a small bowl, stir together the cream, egg, and vanilla.
  6. Add the cream mixture to the flour mixture and knead until combined.
  7. Knead in the white chocolate.
  8. With lightly floured hands, pat the dough out on a floured work surface to a thickness of 5/8 inch.
  9. Cut circles in the dough with a biscuit cutter.
  10. Gather the scraps of dough together and repeat till all the dough is used.
  11. Bake scones on ungreased baking sheet for 15 to 20 minutes, or until lightly browned on top.
  12. Place baking sheet on wire rack for 5 minutes, then transfer scones to wire rack to cool.
  13. Serve warm or cool completely and store in an airtight container.
  14. Makes 8 or 9 scones.