Chocolate Chip Scones
Recipe GLPRecf9e2af71b322
Tender, buttery scones studded with mini semisweet chocolate chips, perfect for breakfast or afternoon tea. These are best served warm with butter and a hot beverage.
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Ingredients
3 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/3 cup granulated sugar
1/2 cup cold unsalted butter, cut into cubes
1 1/2 cups heavy cream, plus more for brushing
2 teaspoons pure vanilla extract
1 cup mini semisweet chocolate chips
Sanding sugar for topping
Butter for serving
Directions
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar until evenly combined.
Add the cold butter cubes to the flour mixture. Using a fork or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter remaining.
Pour in the heavy cream and vanilla extract, then gently mix with a fork until a shaggy dough begins to form. Once the dough starts coming together, switch to using your hands and mix until the dough just comes together, being careful not to overwork it.
Fold the chocolate chips into the dough with your hands. Divide the dough in half and transfer to a clean work surface. Gently press and smooth each half of the dough into a disk approximately 1/2 inch thick. Using a floured 2.5-inch biscuit cutter, cut out scones from the dough, dipping the cutter in flour between each cut to prevent sticking.
Arrange the scones on the prepared baking sheet. Lightly brush the top of each scone with heavy cream.
Bake for 16 to 17 minutes until the scones are golden brown. Remove from the oven and immediately sprinkle with sanding sugar. Allow the scones to cool for a few minutes on the baking sheet before serving.
Serve the warm scones with butter alongside.
