Blessing of the Fleet Recipes

Chocolate Chip Scones

2 cups flour

1/3 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

6 Tablespoons butter

1 teaspoon grated lemon peel

3/4 cup miniature chocolate chips

3/4 cup chilled buttermilk

1 large egg yolk

1 teaspoon vanilla

Butter and flour baking sheet. Combine dry ingredients.  Add butter and lemon peel; rub in with fingertips until butter is the size of rice grains.  Mix in chocolate chips. In a bowl combine wet ingredients. Add liquids to dry ingredients. Forma a ball, press onto lightly floured surface. Cut into 6-8 wedges. Transfer to baking sheet, spacing 1 inch apart.  Brush scones with milk.  Sprinkle with flour. Bake at 400 about 20 minutes.  

Lemon Squares

1 cup unsalted butter, softened

2 cups plus 1 TBL flour

1/2 cup confectioner's sugar

4 large eggs

 2 cups sugar

grated rind of 1 large lemon

6 TBL lemon juice

1/2 tsp baking powder

1 1/2 cups chopped nuts

Preheat oven to 325. Grease 9x13 pan. Beat together the butter, 2 cups flour, and the confectioner's sugar until fluffy. Scrape into pan and press until even. Bake 15 minutes.

Beat eggs and sugar until light. Add lemon juice and rind. Add TBL flour and 1/2 tsp baking powder, then nuts. Mix well. Pour lemon mixture into crust and return to oven to bake for 35 minutes.