Chocolate chip scones
I’m not a baker. It’s way too exact for me. I’m sure you’ve noticed my recipes call for a dash of this, a glug of that and a sprinkle of this, that and the other. I don’t have the patience to chill, proof, weigh and roll. But I do love my breakfast pastries… Luckily, I find a recipe once in awhile that suits my lack of baking accessories and skill. This is one of them. The original didn’t call for chocolate, but we all know it makes any baked good better. I used bittersweet mini chips, but you can use whatever you have on hand. Enjoy!
2 cups flour
1 Tbsp baking powder
2 Tbsp sugar
1/2 tsp salt
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 cup mini bittersweet chocolate chips
5 Tbsp chilled unsalted butter, chunked up
1 cup heavy cream*
*You’ll have extra cream…we used ours to make decadent mocha lattes, I’m sure you’ll find your own way. Homemade whipping cream anyone?
I pretty much followed SK’s instructions to the T, up until the “baking” terms came out. So just follow along if you’re an anti-baker, or read her recipe here. Preheat oven to 425 and put rack in the middle of oven. Using your food processor, add flour, baking powder, sugar, cinnamon and salt in the work bowl. Pulse five or six times to mix. Add chocolate chips. Distribute chunked butter across the dry mix, still in food processor. Pulse 10 or 12 times, until the butter is well distributed into small crumbs. Transfer dough to large, cold bowl.
Stir in heavy cream and vanilla with spatula. Transfer your dough to your work surface and mold it into a ball, shaping it a few times as the dough forms (SK said 30 secs, mine took about that long). You’ll still have floury spots but the key is to not overwork the dough. Press down into a thick disc and slice into smallish triangles.
Place on ungreased cookie sheet and bake until light golden brown. About 15 min but keep an eye if your oven tends to run hot. Cool and serve. These are excellent day of and after. Yum!