Helen Reddy's Three-Chocolate Scones

Ingredients

• 2 cup all-purpose flour
• ¼ cup brown sugar
• 1½ tsp baking powder
• ¼ tsp baking soda
• ¼ cup unsalted butter
• ½ cup buttermilk
• 1 or 2 egg whites egg
• 1½ tsp vanilla extract
• 2 oz bittersweet chocolate, in 1/2-inch pieces
• 2 oz milk chocolate, in 1/2-inch pieces
• 2 oz white chocolate, in 1/2-inch pieces

Method

1. Preheat the oven to 375 degrees. In a large bowl, stir together the flour, sugar, baking powder and baking soda. Cut the butter into 1/2-inch cubes. Add to the flour mixture. Cut in the butter using two knives until the mixture resembles large crumbs.
2. In a small bowl, stir together the buttermilk, egg and vanilla. Add the buttermilk mixture to the flour mixture. Stir to combine. Then stir in the chocolate pieces until they are evenly distributed.
3. Drop the 'dough' onto an ungreased baking sheet, using a 1/4-cup measuring cup, leaving two inches between each scone. Bake for 25 minutes or until the tops are lightly browned and a toothpick inserted into the middle of the scone comes out clean.
4. When baked, place the baking sheet on a wire rack to cool for five minutes. Then, using a spatula, place the scones directly on the wire rack to cool further. Serve the scones warm with butter, or allow to cool completely.

Notes

Chocoholics will adore this sinfully rich dessert from the veteran singer. Preparation and baking time: about 40 minutes. Cooling time: at least 10 minutes. Makes 10 scones. Nutrition per serving: 245 calories, 14 grams fat. From the book CELEBRITY CHEFS OF COUNTRY MUSIC (and Friends) by R.J. Caldwell (1995).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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