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Chocolate Chip Scones

 2 ½ cups all purpose flour
 ½ tsp salt
 ¼ cup white sugar
 2 ¼ tsp baking powder
 6 tbsp unsalted butter, cold
 ¾ cup cream (heavy, light or half and half)
 2 eggs
 2 tsp vanilla extract
 ½ cup chocolate chips
 coarse sugar for sprinkling
1

Preheat oven to 400 degrees. Line your baking tray with parchment paper.

2

If you have an electric mixer, use the accompanying mixing bowl for whisking together your flour, salt, sugar and baking powder. If you plan to mix by hand, any medium-sized bowl will work well, too.

3

Remove the paper wrapping from your butter, and use a sharp knife to cut the thin (1/8") pats of butter directly into your flour mixture. Stir with a wooden spoon occasionally. Before adding your wet ingredients, blend again with a wooden spoon or use a pastry cutter to achieve a course, crumbly mixture.

4

In a separate bowl, whisk together the cream, eggs and vanilla. Set aside 2 tablespoons of the mixture for brushing the scones. I used the electric mixer to blend the wet ingredients into the dry on a low setting for less than one minute. You can also use your wood spoon to achieve the same sticky dough. Be sure to add your chocolate chips, to taste.

5

Transfer your dough onto a floured rolling mat or other surface. Gently create an 8" circle, a few inches tall. Brush the dough with your reserved egg/cream mixture, and sprinkle to taste with your coarse baking sugar. At this point, shape your dough as you choose: you can bake it whole and cut triangle shaped servings after allowing the scone to cool slightly, or you can use a floured biscuit cutter to create shapes beforehand. In the photo above, I used a paring knife to create triangle-shaped scones.

6

Bake scones for 20 minutes or until they become golden. Remove from oven and serve warm1