Chocolate Chip Scones
- Reviews 8
Ready In: 35 mins
Serves: 16
Yields: 16 3 inch scones/biscuits
Ingredients
- 2 1⁄2 cups pastry flour (can use cake flour or All purpose)
- 1⁄2 teaspoon salt (heaping)
- 1⁄4 cup sugar
- 2 1⁄4 teaspoons baking powder
- 6 tablespoons unsalted butter, cut into pats
- 3⁄4 cup cream (half and half, light, heavy, or whipping cream)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1⁄2 cups chocolate chips (9 to 12 ounces)
- coarse white sparkling sugar, for topping (or demerara sugar)
Directions
- Preheat the oven to 400°F Lightly grease (or line with parchment) a baking sheet.
- In a medium-sized bowl, whisk together the flour, salt, sugar, and baking powder till thoroughly combined. Add the butter, working it in until the mixture is unevenly crumbly.
- Whisk together the cream , eggs, and vanilla. Set aside 2 tablespoons, and add the rest to the dry ingredients, along with the chocolate chips. Mix to form a moist dough.
- Transfer the sticky dough to a heavily floured rolling mat or other work surface. Gently pat and round it into an 8" circle. Brush the dough with the reserved egg/cream mixture, and sprinkle heavily with coarse sugar.
- Dip a 2" round cutter in flour, and use it to cut out a total of 16 scones; you’ll have to gather the scraps and reshape the dough once. Space the scones evenly on the prepared pan.
- Bake the scones for 20 minutes, until they’re golden brown. Remove them from the oven, and serve warm. If not serving immediately or within a couple of hours, store in an airtight container. To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for about 10 minutes.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off