Description
These chocolate chip scones are so light and tender. They come together easily, and are perfect next time you host a brunch. They don’t stay fresh for long, so eat them all the day they’re baked! I mean… MAYBE share them… 🙂
Ingredients
2 cups all-purpose flour, sifted or whisked before measuring, plus flour for kneading
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar, plus 2-3 tablespoons
3/4 cup semisweet chocolate chips
1 1/4 cups heavy whipping cream
3 tablespoons butter, melted
Instructions
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 other half of your dough.
7. Bake until tops are golden brown, about 13-15 minutes. Serve warm or at room temperature.
Notes
If you happen to have a pizza cutter, it’s the perfect tool for cutting this into wedges. Otherwise, a good, sharp knife will do the trick.
Recommended tools and equipment: Silicone baking mat, pastry roller, pastry brush, pizza cutter.
- Prep Time: 15
- Cook Time: 15
- Category: breakfast, scones
- Cuisine: American, English