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Chocolate Chip Scones

Ingredients: 2 egg 1/12 Quart(s) heavy cream 3/4 chocolate chips (miniature) 489/2500 Pound(s) butter 1/8 Ounce(s) salt 1/2 Ounce(s) baking powder 489/5000 Pound(s) sugar 1 27/625 Pound(s) flour Directions: Preheat oven to 400, with rack in the center of the oven. Sift together in a large bowl: flour, sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in cold butter until the pieces are about the size of peas. Stir in the chocolate chips and the zest. Using a fork, whisk together cream and eggs. Make a well in the center of the dry ingredients, and pour in the cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface and knead a few times to mix well. Pat dough into a 6 inch square about 1 1/4 inches thick. Using a floured knife, cut into four quarters and then into 8 triangles. Transfer onto a prepared baking sheet. Brush tops with cream and sprinkle with sugar. Bake until lightly golden, 20-22 minutes. Place on a wire rack until cool. Tips: 1. You can exchange fruit for the chocolate chips: between 1 - 1 1/2cups of fruit such as blueberries or cut up apricots. 2. I usually don't brush the tops with cream and sprinkle sugar until after they come out of the oven. 3. Because they are so rich, I sometimes cut them into 16 portions. They take about 5 minutes less to cook that way.
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Increase speed to medium; b Mrs. field's chocolate chip cookies 1) Preheat oven to 350 F. 2) In lge. mixing bowl, cream butter, sugars, eggs, and vanilla. 3) Sift together dry ingreds. Combine with creamed mixture. 4) Stir in choc. chips. 5) With fingers, place golf-ball sized portions (use #100 food dipper) 2 inches Scones Preheat oven to 425. 1. Mix dry ingredients. 2. Mix in heavy cream, stirring as little as possible. 3. Roll onto a lightly floured surface to about 1" thick. 4. Fold over once. 5. Cut to desired shape (triangles?) 6. Bake 12-15 minutes on a cookie sh