School Committee 'Office Hours'; THIS MORNING; 8-9:30 at Coffee Haven.
HHS Pops Concerts; Tonight - 7 pm; Tomorrow - 4 pm; HHS Cafeteria
All Dog Owners: It's that time again to license your pet-See the Town Clerk
Less than 2 weeks left to get signed Nomination Forms back to Town Clerk!

Chocolate Chip Scones

by Pat Maley
February 28, 2019

I don't always travel with my file of recipes. Some recipes are committed to memory .Some recipes are readily available from their original source ,now available onine. Recently I simply looked up the Hot Fudge sauce recipe in the dining archives on the Holliston Reporter.

Recipes are like books to me. When I find a good one I want to share it with friends.  Not everyone likes the same  kind.  Mysteries for some and romance novels for others. Some don't like to read but would rather see the movie. Some friends like to cook and bake from scratch,others like to start with  a prepared food and still others would like for me to have all the fun and they will enjoy the end product.

This recipe for chocolate chip scones (and last in the chocolate series) is originally from Betty Crocker. I have made a few changes. I like it because it can be made easily and is one I share often  to my "taste testers".  With St. Patricks Day coming up perhaps you"ll give it a try.


3 cups Bisquick (a commercial  mixture of flour,baking powder and salt).

5 tablespoons sugar

1/2 teaspoon cinnamon

2 tablespoons COLD butter

2/3 cup light cream

2 tablespoons mini chocolate chips

1 egg,separated

1 tablespoon light cream

Heat oven to 400 degrees.Line a cookie sheet with foil.

In a large bowl mix Bisquick,1/4 cup sugar, and cinnamon. Cut in the butter using a pastry blender until it looks like coarse meal. Add the 2/3 cup light cream,mini chocolate chips,and the egg white. Stir until moistened.  Drop by 1/4 cupful onto the cookie sheet. Place in freezer for 5 minutes while you  beat the egg yolk and the tablespoon of light cream. Brush this mixture over the top of the scones.Sprinkle with the remaining 1 tablespoon of sugar. Bake for 12 minutes. Move to a cooling rack .

On a personal note I am horrified to add chocolate chips to a scone,however they are well liked by many. Often I will substitute or leave out the chips. Happy St Patricks Day.



E-mail This Article

Comments (3)

Chris Keys- I couldn't agree more. The scones at Superette rank near the top of my "special treats" list.

- Patricia Maley | 3/17/19 5:57 PM

Sounds good i used to make them for my family

- Jean Morrissey | 3/1/19 4:35 AM

Alternatively, stop by the Superette every Saturday morning for the real thing - a selection of true Irish scones, brown bread, and hot cross buns at Easter. All baked fresh on the premises, and absolutely delightful. Just don't buy them all them before I get mine.

- Chris Keys | 2/28/19 11:44 PM



Recent Articles by Pat Maley:

First Things First -- Pepperoni Cheese Puffs

Continue ...

Chocolate Toffee Bars


Continue ...

Chocolate No Bake Cookies

Continue ...

Soup is on... Meatball Minestrone


Continue ...

Soup is on -- Chowda

Continue ...


Recent Articles in Dining:

Holliston Pantry Shelf Receives $20,000 from Middlesex Savings Bank

by Press Release


Continue ...

Holliston Seniors Celebrate St. Pat's Day in Style

by Chris Cain

Continue ...

Holliston Community Calendar - March 2019

by The Publishers

Continue ...

First Things First -- Pepperoni Cheese Puffs

by Pat Maley

Continue ...

The Lucky 13th Winning of the Green

by Doreen Martel

There are still tickets (perhaps the winning ticket) available for this Lions' Club fund raiser.

Continue ...