Tuesday, February 8, 2011

For Your Valentine - Chocolate Chip Bisquick Scones


Count Down to Vanlentine's Day

Hot from the oven
Chocolate Chip Scones
Ordinarily we don't like commercial mixes but we make an exception for these practically instant chocolate chip scones made from Bisquick.

Bisquick, incase you've never heard of it, was (and probably still is) a pantry staple for your grandmother. It makes everything from no fail, no fuss biscuits to fluffy pancakes and crispy waffles with 21st century packages sporting the recipes for home made chicken fingers.

It's just flour, shortening, leavening and salt in a box but on days that you want to bake up something yummy, chocolate and fast you'll appreciate this retro pal.


Chocolate Chip Bisquick Scones
Not too sweet. Just chocolate-y enough to satisfy. Quick and easy. Impress your Valentine with hot out of the oven chocolate chip scones for brunch or a late night treat.
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Makes 1 (7 inch) round cut into 8 scones
Uses cookie sheet and baking parchment
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2 1/4 cups Bisquick (other biscuit mixes not recommended)
1 cup semi sweet chocolate chips
2/3 cup milk (whole or 2 %)
All purpose flour for kneading - about 2 tablespoons (sort of optional - See Karla's Tip below)


Position oven rack so scones will bake in center. Preheat to 450 degrees (yes, 450 degrees). Line a cookie sheet with baking parchment.

In a bowl, stir Bisquick and chocolate chips together. (This coats them with flour so they don't clump.) Stir in milk. Mix briefly just to combine. Pour dough out into a lightly floured surface. Knead briefly (about a minute) just to bring dough together into a smooth ball.
Knead just enough to form
a smooth ball 


Press dough into an 8 inch circle

Place dough ball onto the center of the lined cookie sheet. Using your hands, press dough into an even, 8 inch circle.

Using a knife, cut the dough circle in half. Do not separate the pieces. Cut each half in half. Cut each quarter in half.  Do not separate the pieces. You should have 8 wedges.

Cut dough into eigh wedges
Using the side of your knife, tap the sides of the dough circle and press in lightly to make the circle a uniform 7 inches round. (This is called "knocking up" the dough which gives the edges a nice, professional look after baking.)

Bake in the preheated oven for 10 to 13 minutes. Scone should be risen, gently browned on the tops and creamy white in the cut areas. Cool a minute on the pan then slide the parchment paper (with the scone on it) onto a rack to cool. Dust with powdered sugar for serving, if desired

"Knocking up" the dough

Can also be eaten hot out of the oven so the chips are all melt-y. This is actually our favorite way!

Karla's Tip
Non bakers don't always have flour around so if that's you, try wetting your hands in cool tap water (don't dry them) so the dough doesn't stick as you knead it (briefly) and pat it into a circle.

You might also try a bit of Bisquick on your (dry) hands but since Bisquick has shortening in it, the heat of you hands may melt the shortening and make it stick. You might also try spritzing your dry hands with cooking spray to keep the dough from sticking.  Just do the best you can.


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