Chocolate Chip Scones
Chocolate Chip Scones
These scones are the best of
two worlds for me. Scones are by far my favorite pastry/breakfast item and
chocolate chip cookies are my favorite baked item. The secret to good scones
that aren’t dry is using really cold butter and not over working the dough. I
found this recipe on pinterest and tweeked it a bit.
Ingredients
Scones
4 cups flour
½ cup sugar
4 teaspoon baking powder
½ teaspoon salt
1 cup very cold butter-cut in to small pieces
1-2 cup heavy cream
½ teaspoon vanilla extract
1 cup chocolate chips-roughly chopped
Glaze
2 tablespoons melted butter
2 tablespoons milk
½ teaspoon vanilla extract
1-1 ½ cups powdered sugar
Scones
4 cups flour
½ cup sugar
4 teaspoon baking powder
½ teaspoon salt
1 cup very cold butter-cut in to small pieces
1-2 cup heavy cream
½ teaspoon vanilla extract
1 cup chocolate chips-roughly chopped
Glaze
2 tablespoons melted butter
2 tablespoons milk
½ teaspoon vanilla extract
1-1 ½ cups powdered sugar
Directions
Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. In a large bowl combine flour, sugar, baking powder and salt. Add butter pieces to the flour mixture. Using your fingers and squish the butter into the flour mixutre until pea sized. Do not over work at this point. Add vanilla and 1 cup heavy cream. Use your hands or pastry cutter to just bring the dough together. Add chocolate chips and then add a few tablespoons of heavy cream at a time until the dough is not crumbly. You will use between 1-2 cups of heavy cream, it will just depend on how it looks. You don’t want it to be crumbly nor too sticky. Again do not over work the dough, this will make it dense and dry if you do. Separate the dough into two balls. Transfer one ball of dough to a lightly floured surface. Flatten dough to about an inch thick circle. Cut into 6 triangles and repeat with the other ball of dough. Transfer the scones to the baking sheet and cook for 14-16 minutes until just lightly browned on the edges. Remove from oven and let cool on a cooling rack for at least 5-10 minutes before adding the glaze. While the scones are in the oven mix all the ingrediants for the glaze. Once the scones are cooled, drizzle the glaze on top and enjoy!!
Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. In a large bowl combine flour, sugar, baking powder and salt. Add butter pieces to the flour mixture. Using your fingers and squish the butter into the flour mixutre until pea sized. Do not over work at this point. Add vanilla and 1 cup heavy cream. Use your hands or pastry cutter to just bring the dough together. Add chocolate chips and then add a few tablespoons of heavy cream at a time until the dough is not crumbly. You will use between 1-2 cups of heavy cream, it will just depend on how it looks. You don’t want it to be crumbly nor too sticky. Again do not over work the dough, this will make it dense and dry if you do. Separate the dough into two balls. Transfer one ball of dough to a lightly floured surface. Flatten dough to about an inch thick circle. Cut into 6 triangles and repeat with the other ball of dough. Transfer the scones to the baking sheet and cook for 14-16 minutes until just lightly browned on the edges. Remove from oven and let cool on a cooling rack for at least 5-10 minutes before adding the glaze. While the scones are in the oven mix all the ingrediants for the glaze. Once the scones are cooled, drizzle the glaze on top and enjoy!!
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