Maggie Monday: Chocolate Chip Scones

Wouldn’t you love to live next to Maggie. I know she would be making these scones and I’d be the friendly neighbor bringing up the newspaper from the end of the drive in hopes I could steal one. Alas, I live 500 miles away. Still, it might just be worth getting up early and making the drive….

We love scones at our house. I could make them every day and I don’t think the family would tire of them. Most scones are pretty easy, but this recipe is particularly so. In fact, this was so quick and easy that I’ll probably use this recipe most of the time. (I love the Orange Cranberry Cream Scones so much posted last year that I’ll never give that up!)

I got this from the Betty Crocker website- and the base is Bisquick baking mix. I didn’t have heavy cream so substituted half and half. It was fine.  I bake these on my pizza stone instead of parchment.

#2 son and his girlfriend went out for a walk with the dog and these were out of the oven before they got back. You could easily swap the chocolate chips for raisins, cranberries, or blueberries.

Yum yum yum.

Chocolate Chip Scones

What you need:

2 cups Original Bisquick® mix

1/2  cup semisweet chocolate chips

1/3  cup whipping (heavy) cream

3  tablespoons sugar

1  egg

1  teaspoon vanilla

Additional whipping (heavy) cream

Additional sugar

What you do:

• 1 Heat oven to 425°F. Spray cookie sheet with cooking spray or grease with shortening. Stir Bisquick mix, chocolate chips, 1/3 cup whipping cream, 3 tablespoons sugar, the egg and vanilla in medium bowl until soft dough forms.

• 2 Pat into 8-inch circle on cookie sheet (if dough is sticky, dip fingers in Bisquick mix). Brush circle with additional whipping cream; sprinkle with additional sugar. Cut into 8 wedges, but do not separate.

• 3 Bake about 12 minutes or until golden brown; carefully separate. Serve warm.