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Chocolate Chip Scones
2 ½ cups flour (330 g plain flour)
¼ cup sugar (55 g caster sugar)
4 teaspoons baking powder (18 g)
¼ teaspoon salt (2 g)
⅓ cup butter (75 g)
2 eggs, beaten
¾ cup whipping cream (180 ml double cream)
¾ cup milk chocolate chips (126 g)
In a large bowl, combine flour, sugar, baking powder, and salt. With a fork or your fingers, cut in butter until the mixture looks like crumbs. Set aside. In a small bowl combine eggs and cream. Make a well in the center of the dry ingredients and pour in egg mixture and chocolate chips. Stir with a fork until moistened - a soft dough forms. Knead lightly on a floured surface until dough is smooth. Roll dough into an 8 inch (20 cm) circle. Cut into 8 wedges. Place wedges on an ungreased baking tray/sheet. If desired, brush wedges with milk and sprinkle with sugar. Bake at 400 degrees F (200 degrees C/gas 6) for about 14 minutes or until golden brown. Let cool on a wire rack.
Strawberry Butter
½ cup (1 stick or 115 g) butter, softened
¼ cup (28 g) powdered sugar (icing sugar)
¼ cup (56 g) finely chopped strawberries
In a small bowl mix butter and sugar together until light and fluffy. Add strawberries and mix until combined. Serve with warm scones.
Copyright 2010 LeeAnn Piermont Camut. All rights reserved.