Monday, January 12, 2015

Smitten's Chocolate Chip Scones

This is a simple, tried and true recipe for chocolate chip scones.

Smitten Kitchen posted it back in 2006 when she was just a young blogger and I have been making them ever since.
I felt it was time to share the recipe with you 9 years later.

Scones are never great the next day, so either freeze them as soon as they cool, or eat them all.

Chocolate Chip Scones (adapted from Smitten Kitchen):

2 cups (10 ounces) unbleached all-purpose flour, (Deb recommends a low-protein brand such as Gold Medal or Pillsbury)
1 tbsp baking powder
3 tbsp sugar
1/2 tsp salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1/2 cup chocolate chips or chunks
1 cup heavy cream
turbinado sugar for the top

Preheat the oven to 375F.

Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.

Using your hands, cut in the butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in chocolate.

Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.

Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds.

Form scones with a biscuit cutter w/ fluted edges (you can also spread the dough out into a greased pie dish and cut into wedges).

Place rounds or wedges on paper lined baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes.

Serve warm or at room temperature.

Your house will smell very yummy.


Anonymous said...

5 T of butter, 1/2 c chocolate chips, 1 c heavy cream. NOW I know why Deb looks so, ummm, different, and why I love scones! In my younger and more vulnerable years, a scone was often my drawing tabletop breakfast @my work studio in Manhattan. Today, a mini bagel, slice of Finlandia Swiss cheese & 1/2 a grapefruit. Deb is super - smart, witty, great recipes, great writer. But in overview, I find her cooking veers to over voluptuousness. SO many desserts!

Stacey Snacks said...

I bake at least once a week, and you are not eating the entire 5 tbsp of butter.......
one scone will not kill you.

Lighten up on SK (no pun intended).......


Katie C. said...

Deb's spinach quiche is in the regular rotation at my house along with many of her other recipes like the simple matchstick zucchini with almonds. My guy loves both of too!

Stacey Snacks said...

Katie C.,
I agree. I trust when she posts a recipe, it is tried and true. I like her spinach quiche too....and that zucchini recipe w/ almonds is from the Red Cat Cookbook (a restaurant in NYC) is famous and SO GOOD!

Bebe said...

Stacey, knowing that they may not end up being as delectable (as cream scones are), can something else be substituted for the cream? Sour cream? Plain yogurt?

I rarely have heavy cream in the house...