Chocolate Chip Scone
Image credit: Pretty Simple Sweet
Ingredients
- 2 cup (280 g)
All-purpose flour, sifted - 1 tbsp
Baking powder - ¼ cup (50g) Granulated
sugar - ½ tsp
Salt - ? cup (75g) Cold
butter, cut into small cubes - ¾ cup Chocolate chips or mini chocolate chips
- 1 large
Egg - ¾ cup
Heavy cream plus 1 tablespoon, for brushing the tops - ½ tsp
Vanilla extract
Instructions
- Preheat the oven to 200°C. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, whisk together flour, baking powder, sugar, and salt. Toss the butter into the flour mixture and mix it with a pastry cutter or your fingers until the mixture resembles a coarse meal and there are small uneven pieces of butter throughout. Mix in chocolate chips. In a small bowl mix the egg, heavy cream and vanilla extract. Add most of the mixture to the flour mixture, leaving a bit for adding if needed. Stir the mixture with a spatula or fork until dough begins to form. If the dough is too crumbly, add more of the cream mixture as needed. Don’t overmix.
- Transfer dough to a floured surface and knead gently until the ball forms.
- For round scones: Pat dough into a 9×6-inch rectangle about ¾-inch thick. Using a 2.5-inch (6.5 cm) biscuit cutter, cut out 6 rounds. Press the leftover dough into another ¾-inch thick piece and repeat the process to get 2-3 more biscuits.
- For triangular scones: Pat dough into an 8 or 9-inch (23 cm) circle about ¾-inch thick. Cut the circle into 8 even wedges.
- Place scones on a prepared baking sheet. Brush the tops with heavy cream. Bake for 12-16 minutes, or until golden brown. Transfer the baking sheet to a wire rack and allow it to cool for 10 minutes. Serve warm or at room temperature.
- Scones are best eaten the same day they are made but can be frozen for up to 1-2 months. If you want to serve them warm, reheat in the oven before serving.