Chocolate Scones (makes 12 3-inch scones)
1 ¾ cups all-purpose flour
1/3 cup packed brown sugar
3 tablespoons unsweetened cocoa powder
1 tablespoon baking powder
¼ teaspoon salt
1/3 cup margarine or butter
½ cup small chocolate chips
2 beaten eggs
¼ cup milk
Powdered sugar
In a large mixing bowl stir together flour, brown sugar, cocoa powder, baking powder and salt. Using a pastry blender, cut in margarine or butter until the mixture resembles coarse crumbs. Add the chocolate chips then toss till mixed. Make a well in the center of the dry mixture.
In a small mixing bowl stir together beaten eggs and milk. The add the mixture all at once to the dry mixture. Using a fork, stir just till moistened.
Turn the dough out onto a lightly floured surface. Quickly knead the dough by gently folding and pressing the dough for 10 to 12 strokes or till nearly smooth. Pat or lightly roll dough to ½ inch thickness. Cut the dough with cookie cutters, dipping the cutter into flour between cuts.
Place the scones 1 inch apart on an un-greased baking sheet and bake at 375 degrees for 12 to 15 minutes. Cool scones on the baking sheet for 5 minutes and then transfer them onto a wire rack to cool. Sift powdered sugar over the tops of the scones and serve warm.
Tags: chocolate scones recipe, cooking at summer camp, recipe of the day, summer camp cooking program
