Chocolate Chip Scones
MAKES 2 DOZEN | LEVEL: BEGINNER
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Whether you’re hosting a brunch or just want to make something special because the weekend’s here, these chocolate chip scones are IT! If you’ve never made scones, you’ll be surprised at how easy they are to make. Light, sweet (but not cloyingly sweet), take that first bite and you’ll seriously wonder where these have been all your life. These don’t keep well, so eat them all the day they’re baked (won’t be a problem!)
Ingredients:
2 cups all-purpose flour, sifted or whisked before measuring, plus flour for kneading
1 Tablespoon baking powder
½ teaspoon salt
¼ cup sugar, plus 2-3 Tablespoons
¾ cup semisweet chocolate chips
1 ¼ cups heavy whipping cream
3 Tablespoons butter, melted
1. Preheat the oven to 350°.
2. Sift together the sifted flour, baking powder, salt, and ¼ cup sugar in a bowl. If you don’t have a sifter, you can use a whisk (it’ll should do a good job of getting any lumps out). Toss the mixture with a fork to mix thoroughly.
3. Mix in the chocolate chips. Pour in the heavy cream and mix with a fork until the mixture holds together. The dough will be sticky.
4. Transfer the dough to a floured board or surface, and sprinkle with a little flour. Knead the dough 10 times, pushing it away from you with the heel of your hand each time, folding it back over itself and giving it a quarter turn each time.
5. Pat into a mound. Cut the mound in half. Take one half and form it into a disk with your hands. Pat it into a disk about an inch thick, using a rolling pin or just your hands. Brush with melted butter, and sprinkle with sugar.
6. Cut the dough into 12 pie-shaped wedges using a pizza cutter or a knife. Transfer each wedge to a baking sheet, leaving a bit of space between the wedges. Repeat with the the other half of your dough.
7. Bake until tops are golden brown, about 13-15 minutes. Serve warm or at room temperature.
Makes 24.