Chocolate Chip Scones
Ingredients
- 2-1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 6 tbsp cold unsalted butter
- 8 ounces semi-sweet or bittersweet chocolate chips
- 1/2 cup cold heavy cream
- 1 large egg
- 2 tsp vanilla extract
- 2 tbsp coarse sugar such as demerara, turbinado, or sugar in the raw
Instructions
- Place 2 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1 tablespoon baking powder, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine.
- Cut 6 tablespoons cold unsalted butter into 1/2-inch cubes. Scatter over the flour mixture and work the butter into the dry ingredients with the tips of your fingers or a pastry blender until the butter is in irregular pea-sized crumbs with a few larger flat pieces throughout. Add 1 1/4 cups chocolate chips, and toss with your hands to combine.
- Place 1/2 cup cold heavy cream, 1 large egg, and 2 teaspoons vanilla extract in a small liquid measuring cup or small bowl and whisk to combine. Pour into the flour mixture and stir with a spatula until the flour is moistened. Use your hands to fold the dough onto itself 3 to 4 times to incorporate all of the flour into the dough.
- Turn the dough out onto a parchment-lined baking sheet. Shape the dough into a rough 8-inch round about 3/4-inch thick. Cut into 8 wedges with a knife or bench scraper.
- Arrange the scones on the baking sheet, spacing them out at least 2 inches apart. Sprinkle evenly with 2 tablespoons coarse sugar if desired, and press it into the scones lightly so it sticks. Refrigerate for at least 15 minutes while the oven heats. Arrange a rack in the middle of the oven and heat the oven to 400°F.
- Bake until the edges and bottom of the scones are golden-brown, 15 to 17 minutes. Place the baking sheet on a wire rack and let the scones cool for at least 5 minutes. Serve warm or at room temperature.
Notes
Make ahead:
For unbaked scones: Arrange unbaked scones on a parchment-lined baking sheet and freeze until solid. Transfer to a gallon-sized zip-top freezer bag and freeze for up to 1 month. When ready, bake as directed above from frozen, adding 1 to 2 minutes to the bake time.
For baked scones: Place baked scones in a gallon-sized zip-top freezer bag and freeze for up to 1 month. When ready to serve, place frozen, unthawed sconces on a parchment-lined baking sheet and bake for 3 to 5 minutes in a 400°F oven.
Storage:
Store leftovers at room temperature in an airtight container for up to 4 days. Reheat in a 250°F oven until warm, 4 to 5 minutes.
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