Chocolate Chip Scones Recipe
Ingredients
§ 2 cups all-purpose flour
§ 1/2 cup granulated sugar
§ 1 TBSP baking powder
§ 3/4 tsp kosher salt
§ 1/2 cup cold unsalted
butter, cut into small cubes
§ 1 cup mini chocolate
chips
§ 1 large egg, cold
§ 1/2 cup heavy cream,
cold
§ 1 tsp vanilla extract
§ Couple of tablespoons of additional heavy cream to brush
on the tops
§ turbinado sugar for
sprinkling the tops
Instructions
- Preheat the oven to
400 degrees F.
- In a large bowl
whisk together the flour, sugar, baking powder, and salt until well
combined.
- Add the pieces of
cold butter and cut into the dough using a pastry cutter or a fork until
the texture or coarse meal.
- Toss the chocolate
chips in the mixture at this point.
- In a separate small
bowl, lightly whisk together the heavy cream, the egg, and vanilla
extract.
- Pour the wet
mixture into the flour mixture. Stir just until combined. Do not overmix.
- Put the dough on a
lightly floured work surface and lightly knead with a lightly floured hand
about 4 times.
- tap the dough out
to an 8 or 9 inch circle or rectangle (about 1 inch thick) and cut into 8
pieces.
- The pieces will be
triangles if you shaped into a circle, and the pieces will be rectangles
if you shaped the dough into a larger rectangle.
- Gently shift the
scones onto a parchment paper lined baking sheet.
- Brush evenly with
cream and dust liberally with turbinado sugar.
- cook in the oven at
400 degrees F for 18-20 minutes until golden brown.
- If preferred, dust
with extra turbinado sugar for more texture.
- Store leftovers completely cooled in an airtight container for up to 2 days.
