2 hours ago
Monday, January 12, 2015
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.