My dear co-worker Morgan brought chocolate chip scones to work last week for our fearless editor’s birthday (I brought marble cupcakes for the afternoon). After one bite of these soft and delicious chocolate chip scones, I knew that I had to have the recipe. She graciously shared her recipe, which actually turned out to be her mom’s. But I give you the best, simplest scone recipe I’ve ever found. For a healthier take on this simple recipe, Morgan suggests throwing in a tablespoon of protein powder and substitute chocolate chips for dried fruit. Or, use a cup of Activia plain vanilla yogurt. For a not-so healthy version, I added a tablespoon of vanilla and a teaspoon of cinnamon. But this is one of those scone recipes that you can play with and make your own, and I know it’ll stay in my recipe box for a long time.
Chocolate Chip Scones
yields 2 dozen small scones
2 1/4 cups Bisquik Baking Mix
2/3 cup milk (whatever you type you prefer)
1 plain yogurt cup
3 big spoonfuls of sugar
1 bag of semi-sweet chocolate chips
Preheat the oven to 450 degrees. First, mix dry ingredients. Then, add wet ingredients and combine. Place 1 spoonful of batter onto an un-greased cookie sheet, sprinkle sugar on top. Bake for about 8 minutes, or until the tips and tops of the scones are golden. Place on a cooling rack after three minutes and let cool until warm. Enjoy with a cup of hot tea or a glass of cold orange juice. Divine.