Chocolate Chip Scones Recipe

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Chocolate chip scones! Crumble, flake, buttery, and juicy. Before cooking, check recipe. Bake scones without cooling for 15 minutes to avoid overspreading.

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Ingredient

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Direction

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Blend flour, baking powder, cinnamon, and salt in a large bowl. Freeze-grate butter.

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With a pastry cutter, two forks, or your hands, incorporate it into the flour mixture to make pea-sized crumbs. Video text. Mix damp materials by chilling or freezing.

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Mix 1/2 cup heavy cream, brown sugar, egg, and vanilla extract in a small bowl. Drizzle over flour mixture, add chocolate chips, and mix until moistened.

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Grease hands and form a dough ball on the counter. Sticky? Flour. Dry? 1-2 tsp heavy cream. A sharp knife or bench scraper can make 8 wedges from an 8-inch disk.

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Brush remaining heavy cream on scones and sprinkle coarse sugar for crunch. This can be done before or after refrigerating.

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Store scones on a dish or prepared baking sheet in the fridge for at least 15 minutes. Meanwhile, heat oven to 400°F (204°C).

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Line a large baking sheet with silicone or parchment. After refrigerating, place scones 2-3 inches apart on baking sheets.

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Bake 22-25 minutes until sides and top are golden brown. Enjoy after a few minutes of oven cooling. You can use confectioners' sugar.

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Scone leftovers store well in the fridge for up to five days or at room temperature for two days.

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also see

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Chocolate Chip Scones Recipe

Chocolate chip scones! Crumble, flake, buttery, and juicy. Before cooking, check recipe. Bake scones without cooling for 15 minutes to avoid overspreading.

Ingredient

Direction

Blend flour, baking powder, cinnamon, and salt in a large bowl. Freeze-grate butter.

With a pastry cutter, two forks, or your hands, incorporate it into the flour mixture to make pea-sized crumbs. Video text. Mix damp materials by chilling or freezing.

Mix 1/2 cup heavy cream, brown sugar, egg, and vanilla extract in a small bowl. Drizzle over flour mixture, add chocolate chips, and mix until moistened.

Grease hands and form a dough ball on the counter. Sticky? Flour. Dry? 1-2 tsp heavy cream. A sharp knife or bench scraper can make 8 wedges from an 8-inch disk.

Brush remaining heavy cream on scones and sprinkle coarse sugar for crunch. This can be done before or after refrigerating.

Store scones on a dish or prepared baking sheet in the fridge for at least 15 minutes. Meanwhile, heat oven to 400°F (204°C).

Line a large baking sheet with silicone or parchment. After refrigerating, place scones 2-3 inches apart on baking sheets.

Bake 22-25 minutes until sides and top are golden brown. Enjoy after a few minutes of oven cooling. You can use confectioners' sugar.

Scone leftovers store well in the fridge for up to five days or at room temperature for two days.

also see

also see

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