I had a little extra time to make breakfast one Sunday morning so I decided to finally try the Joy of Baking recipe for Chocolate Chip Scones. I really don’t think it’s appropriate to call them chocolate chip scones, though – they’re really more like chocolate chip cranberry scones. Other notable things about this recipe – it takes buttermilk, and no eggs.
The recipe I printed out in May, and the recipe on the same page today, are not quite the same. They’re similar enough, but I will point out the differences. I didn’t have buttermilk, so I made some sour milk from vinegar and 2% milk. I used 2/3 cup milk in the scones, and it was a very wet dough – the dough for scones recipes on this website usually are. I kneaded in some flour, patted them out, and cut and separated the scone wedges on the baking sheet. The recipe I printed out said to make an egg wash (1 egg + 1 tbsp milk) to brush on the tops, which I did; the recipe on the website now says to just brush with a little milk. My printout also said to sprinkle cinnamon sugar on the tops, which I did. I baked them at 400F for 15 minutes until the toothpick came out clean.
Honestly, I think that the recipe I printed out had too much going on for its own good. The cinnamon sugar distracted from the chocolate chips and cranberries, and maybe that’s why the author took the cinnamon sugar topping out of the revised recipe. I honestly think that the cranberries detracted from the chocolate chips too. I’d either like a chocolate chip scone, or a cranberry scone, but not both. I did actually like them better when I had them the second time, because my expectations were lower. The scone itself was tasty. If you like both chocolate chips and dried fruit, then this recipe is fine. Otherwise, omit either the fruit or the chocolate chips.