I had a craving for scones over the weekend, so I searched through the recipes I’ve had bookmarked for a while and came across this one. The results were excellent. These scones are tender, and not overly sweet. Sean and I each had one for dessert, and I plan to have them for breakfast this week as well.
This recipe comes from Food Librarian‘s blog.
- 2 cups flour
- 1/4 cup granulated sugar
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 stick butter, cold and cut into smallish cubes
- 1 cup heavy whipping cream, cold
- 3/4 cup mini chocolate chips
- 1 egg, beaten
Preheat the oven to 425 F. Line a baking sheet with parchment paper, set aside.
In a medium-sized bowl, whisk the flour, sugar, baking powder, and salt together.
Add the butter to the dry ingredients. Using a pastry cutter, two knives, or your fingers, work the butter into the dry ingredients until the butter is the size of small peas. (As a side note: sometimes I will put the dry ingredients in a food processor and pulse to combine. Then I’ll add the butter and pulse some more until the butter is well-incorporated and, again, the size of small peas. This is faster but results in more cleanup).
Now add the heavy cream and chocolate chips. Using a spatula, mix until everything is well-combined.
Turn the dough out onto a clean surface, and shape it into a disc. Transfer the disc to the parchment-lined baking sheet. Brush the top with the beaten egg and sprinkle, pretty liberally, with sugar. Cut the dough into eighths.
Bake 14-16 minutes, or until the top is golden brown.