LeeAnn Piermont Camut

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.