1 cup all purpose flour
3/4 cup whole wheat flour
1/3 cup cocoa powder
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup hard/block margarine (cold out of the fridge works best)
2/3 cups semi sweet chocolate chips
3/4 cup milk
1 large egg, fork beaten
2 teaspoons milk
2 teaspoons white sugar
Stir in chocolate chips. Add milk and egg and mix to form a stiff ball. DO NOT OVER MIX. Place dough on lightly floured surface and gently knead 8 strokes. Divide dough into 2 equal portions.
Place on parchment paper lined cookie sheet and gently flatten each ball into a 6 to 7 inch circle. Brush the top of each circle with milk, then sprinkle with sugar. With a sharp knife, score the top of each circle into 6 pie shape wedges.
Bake in preheated 425F oven for 14 to 15 minutes or until risen and firm. Carefully slide parchment paper and circles onto wire racks and cool.
Serve warm with any number of toppings, such as peanut butter, nutella, lemon spread, jams, jellies, marmalade or fruit flavoured cream cheese. I love having these for lunch with a fresh fruit salad and a cold glass of milk!
These freeze well. I package each separately in saran or fold over sandwich bag and store in large zip lock bags. When serving, I defrost on the counter or in microwave then warm on high for 10-12 seconds.
Makes 12 YUMMY scones!!