Chocolate Chip Scones
I love that these scones can be made ahead. Make the dough, form it into a disk, and cut it into 8 triangles. Wrap well in plastic wrap, and then in a Ziploc bag.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 30-35 minutes
- Yield: 8 1x
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 1/2 teaspoons baking powder
- 8 tablespoons grated frozen salted butter (add 1/2 teaspoon salt if using unsaslted butter)
- 1 egg
- 1/2 cup heavy cream (plus a little more as needed if dough is too dry and for brushing on scones before baking)
- 1 teaspoon vanilla extract
- 2 cups mini chocolate chips
- Turbinado sugar (to sprinkle on top of scones after brushing with heavy cream just before baking)
Instructions
- Whisk flour, sugar, baking powder, powder in a large bowl. Add grated frozen butter and combine with a pastry cutter, or your hands.
- Mix the egg, heavy cream, and vanilla in a small bowl. Add to the dry ingredients and stir to combine. Add a teaspoon of heavy cream at a time if the dough seems too dry. Add in the mini chocolate chips and stir to combine.
- Work the dough into a ball and then on a floured surface, flatten into a disc that is about 8″ in diameter. Using a bench scraper, cut into eight triangles.
- Cover and refrigerate, or freeze until ready to bake.
Notes
Scones can be frozen before baking or even after baking. Bring frozen scones to room temperature and pop them into the oven for just a few minutes to warm.
Find it online: https://mostlovelythings.com/make-ahead-chocolate-chip-scones/