Chocolate Chip Drop SconesToday is the last day of National Library Week on the Food Librarian blog! (Sure, NLW actually goes til Saturday, but I gotta rest!)
Thanks for all your nice comments about libraries! They are really inspiring. We are all facing tough times, and it is great to hear that you appreciate your local library. Did you know that one easy way to support your library is by Going. To. The. Library. People love statistics, and high circulation and visits to the library really say a lot. So, please visit your library and check it out (get that pun? Yeah, library humor ain't so great...I'll stick to baking.)
Chocolate Chip Scones. Most of my baking is done before work; I'm a morning person and wake up at some crazy hour. But, hey, it's morning and I don't have time to fuss. Thus, the Drop Scone. No forming in triangles, just scoop, drop and bake (and take a shower while they bake! :)
Check out those sensible shoes on the Librarian Action Figure and her cool pile of books.
Today's library thing is WorldCat and Interlibrary Loan. Sometimes, your local library just doesn't have the book you want. So, here is a suggestion. Look up the book in WorldCat - a global collection of library catalogs. You can see if a nearby library has the item...perhaps it is worth the drive. If not, look into your library's Inter Library Loan (ILL) program. ILL is a worldwide system of borrowing books from other libraries. You start the process at your local library (there is usually a nominal fee). Even if your local library has a small collection, ILL can bring you books from all over the world!
To celebrate Day 5 of National Library Week, I'm giving away the following to one lucky winner:
a. Magazine subscription to Everyday Food OR Cooking Light (one year, U.S. addresses only)
b. Chef Set Page Tags (purchased from Girl of All Work)
To enter the Day 5 Giveaway, simply leave a comment below (one entry per person) and I'll pick the winner from a hat (aka Random). Deadline for all contests: Monday, April 19, 2010 at midnight PDT. If your comment isn't linked to a blog where I can find you, please leave your email. Shipping to U.S. addresses only. Librarian Action Figure not included.
Also, don't forget to all the giveaways! Deadline is Monday!
Day 1 Giveaway: Cookbook and Chef Post-its
Day 2 Giveaway: Loaf Pans
Day 3 Giveaway: Disney Stuff
Day 4 Giveaway: Cupcake Liners
Thanks soooo much for celebrating National Library Week with me! And a special Hello to all the librarians who stopped by the blog! - mary the food librarian
Chocolate Chip Drop Scones
Click here for printable recipe
Adapted from Bon Appétit, December 2000
Original recipe yields 6 triangle scones. I got 18 small drop scones.
2 cups unbleached all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
1 teaspoon (packed) grated lemon peel (I skipped this)
3/4 cup miniature semisweet chocolate chips
3/4 cup chilled buttermilk
1 large egg yolk
1 teaspoon vanilla extract
Glaze: Milk and 2 T sugar
1. Preheat oven to 400 degrees.
2. Line with Silpat or parchment two baking sheets.
3. In a large bowl, mix together flour, sugar, baking powder, baking soda and salt.
4. In a small mixing bowl or your measuring cup, blend together buttermilk, egg yolk and vanilla. Set aside.
4. Cut up cold butter into small pieces and add to the flour mixture. (If you are adding the lemon zest, add here). Using your fingertips, rub in butter until the mixture is sandy or like rice grains.
5. Mix in the mini chocolate chips
6. Pour buttermilk mixture over the flour mixture and mix until dough comes together. Do not overmix. Dough will be moist and soft.
7. If you want to make triangle scones, gather the dough and press out on floured surface into an 8-inch round. Cut into 6 wedges.
8. If you want to make drop scones, use a scooper to scoop dough onto lined baking sheets.
9. Brush tops of scones with milk and sprinkle with sugar.
10. Bake at 400 degrees for 18-20 minutes until golden brown. (Mine were small so they baked in 18 minutes).