Recipe - Double Chocolate Scones

3 cup Allpurpose flour
One fourth cup Granulated sugar
4 teaspoon Baking powder
One fourth teaspoon Salt
One half cup Butter or margarine
3 lg Eggs
One half cup Milk
Three fourths cup Mini chocolate chips,
divided
1 tablespoon Grated orange peel
One fourth cup White chocolate chips

Preheat oven to 450F. Grease a large cookie sheet. Stir the flour, sugar,
baking powder, and salt in a large bowl to mix well. Use a pastry blender
or two knives to cut in the butter until coarse crumbs form. Beat the eggs
and milk in a small bowl with a wire ehisk or a fork; when thoroughly
blended, stir, along with One half cup of the mini chocolate chips and the
orange peel into the flour mixture just until blended. Shape the dough with
lightly floured hands into an 8inch round on the prepared cookie sheet;
dust with flour. Score the top of the dough into 8 wedges with a sharp
knife. Bake for 20 to 25 minutes until golden. Cool completely on a wire
rack. Meanwhile, stir the remaining One fourth cup of mini chocolate chips and the
white chocolate chips in seperate small, heavy saucepans over very low heat
until melted and smooth. Drizzle each chocolate from the tip of of spoon in
random lines over the top of the scones. Let stand for 15 minutes to set
the chocolate. Cut the scones into wedges along the score lines. Makes 8
scones.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini