Chocolate Chip Scones
Ingredients
Dry Ingredients
-
2 ½
cups
all-purpose flour
-
¼
cup
granulated sugar
-
¼
cup
light brown sugar
-
1
tablespoon
baking powder
-
½
teaspoon
baking soda
-
¼
teaspoon
salt
Wet Ingredients
-
6
tablespoons
cold butter, cut into pieces
-
1
cup
cold heavy cream
-
2
tablespoons
cold heavy cream (for brushing)
-
1
large
egg
-
1
teaspoon
pure vanilla extract
Add-ins
-
1
cup
chocolate chips
-
to taste
turbinado sugar (for sprinkling)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In a separate small bowl, whisk together 1 cup of heavy cream, the egg, and vanilla extract.
- Add the cold butter pieces to the dry ingredients and toss to coat, then cut the butter into the mixture until it resembles a pebbly texture.
- Pour the cream mixture over the dry ingredients and stir gently with a fork until combined. Fold in the chocolate chips and knead a few times until the dough comes together.
- On a floured surface, pat the dough into a circle about ¾ to 1 inch thick and cut into 8 triangles.
- Place the scones on the baking sheet, brush with the remaining heavy cream, and sprinkle with turbinado sugar.
- If the scones are warm, freeze them for 15-20 minutes before baking.
- Bake for 17-22 minutes until golden brown on the edges and slightly soft in the center. Cool on a wire rack.
Nutrition Facts (estimated)
Servings
8
Calories
494
Total fat
25g
Total carbohydrates
59g
Total protein
6g
Sodium
323mg
Cholesterol
87mg
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