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| I am not 25 anymore, alas! |
Ingredients
2 ½ c flour
¼ c sugar
4 t baking powder
¼ t salt
2/3 c butter
2/3 c milk
2 eggs
6 oz semi-sweet chocolate chips
1 c whipping cream
2 baskets strawberries
1) Preheat the oven to 425.
2) Combine the flour, sugar, baking powder, and salt.
3) Cut in the butter until mixture resembles coarse meal.
4) In a small bowl combine milk, 1 egg, and 1 egg yolk.
5) Mix into dry ingredients until just moistened.
6) Turn out onto a floured board and knead lightly several times to form a ball.
7) Divide in half. Pat each half into a circle 8” in diameter.
8) Place one circle on a greased baking sheet.
9) Cover evenly with chocolate chips.
10) Top with remaining circle, pressing lightly to seal edges.
11) Beat the remaining egg white and brush it onto the top of the cake.
12) Sprinkle generously with sugar.
13) With a sharp knife slice halfway through top later to form six wedges.
14) Bake 18-20 minutes or until golden brown and springy to touch.
15) Transfer to a wire rack to cool.
16) Whip cream and add 1 c berries. Sweeten to taste.
17) Serve wedges of warm scone cake topped with whipped cream and strawberries.
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