So, what's up with the title? Chocolate chip scones I get, but why "NOT New Mexico Pueblo Bread?" Well, I'll tell you why. Yesterday morning I was gathering ingredients for a yeast bread recipe that is attributed to New Mexico's Pueblo Indians. I guess I was noisier than I thought, because my wife got out of bed and came into the kitchen to ask me if I was making scones. The sad look on her face when I said, "Nah. I'm making bread," had me putting the yeast back in the pantry and grabbing a bag of chocolate chips faster than you can believe. Happy wife...happy life, right?
While your oven preheats to 375 degrees, whisk together the flour, baking powder, salt and sugar.
Shred or cut your frozen or cold unsalted butter and add to the dry ingredients, mixing with your fingertips until the mixture resembles fine meal. That butter will melt later giving the scones their typical texture, so keep it cool for now.
Stir in your chocolate chips, create a well in the center of your dough, and add the milk. Then use a rubber spatula to quickly mix together to create a soft dough.
Move the dough to a lightly floured surface and form into a round, about 1/2 inch thick. If you prefer smaller scones, you may divide the dough in half and make two rounds. Move to a parchment paper lined baking pan. Score the round(s) about halfway through (I use a pastry cutter for that), brush the top(s) with the egg/water mixture and pop into the oven. I actually place my round in the freezer while the oven is heating.
Bake until golden brown, about 15-20 minutes depending if you put yours in the freezer like me. Remove to a wire cooling rack and cool slightly, but enjoy while warm.
This recipe is from the William Sonoma book series, The Best of the Kitchen Library - Baking, adapted from their recipe for currant scones.
