Chocolate Scones
2 1/4 cups All-purpose flour
1/4 cup Whole wheat flour
2 tablespoons Granulated sugar
1 tablespoon Baking powder
1/2 teaspoon Salt
1 teaspoon Ground cinnamon
1/2 cup Butter
1 large Egg
Milk — as needed
1/2 cup Miniature chocolate chips
Egg whites or heavy cream
Preheat oven to 400 degrees. In a large bowl, combine the flours, sugar, baking powder, salt and cinnamon; mix well. Cut the butter into the flour mixture until it resembles small peas. Break the egg into a 1-cup measure and add milk to make 2/3 cup. Add the milk, egg and chocolate morsels to the flour mixture and combine lightly until a loose ball is formed. A light hand makes for a light scone. Hand knead the mixture in the bowl 5 to 10 times and then break into 2 equal portions. Press down each ball on an ungreased cookie sheet to form a 6-inch disc. Score each disc into 6 wedges. Brush with a wash of egg whites or heavy cream. Bake for 15 to 20 minutes.
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