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Chocolate Chip Scones

Source: https://www.kingarthurbaking.com/recipes/chocolate-chip-scones-recipe

Bowls

Dry Ingredients

Whisk together the dry ingredients to form the base mixture before adding the butter and wet ingredients.

  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour or King Arthur Pastry Flour Blend (298g or 255g)
  • heaping 1/2 teaspoon Table salt
  • 1/4 cup Granulated sugar (50g)
  • 2 1/4 teaspoons Baking powder

Butter

Add the cold butter to the dry ingredients and work it in until crumbly.

  • 6 tablespoons Unsalted butter (85g, cold, cut into pats)

Wet Ingredients

Mix the wet ingredients and add them to the dry ingredients along with the chocolate chips.

  • 3/4 cup Cream, half-and-half, light, heavy, or whipping (170g)
  • 2 Large eggs
  • 2 teaspoons King Arthur Pure Vanilla Extract
  • 1 1/2 to 2 cups Chocolate chips (255g to 340g)

Egg Wash and Sugar Topping

Brush the dough with the reserved egg and cream mixture, and sprinkle with coarse sugar before baking.

  • 2 tablespoons Reserved egg/cream mixture (from wet ingredients)
  • as needed Coarse sparkling sugar or Demerara sugar (for topping)

Method

  1. Preheat the oven to 400°F. Lightly grease (or line with parchment) a baking sheet.
  2. In a medium-sized bowl, whisk together the flour, salt, sugar, and baking powder until thoroughly combined. Add the butter, working it in until the mixture is unevenly crumbly.
  3. Whisk together the cream, eggs, and vanilla. Set aside 2 tablespoons, and add the rest to the dry ingredients, along with the chocolate chips. Mix to form a moist dough.
  4. Transfer the sticky dough to a heavily floured rolling mat or other work surface. Gently pat and round it into an 8" circle. Brush the dough with the reserved egg/cream mixture, and sprinkle heavily with coarse sugar.
  5. Dip a 2" round cutter in flour, and use it to cut out a total of 16 scones; you'll have to gather the scraps and reshape the dough once. Space the scones evenly on the prepared pan.
  6. Bake the scones for 20 minutes, until they're golden brown. Remove them from the oven, and serve warm. If not serving immediately or within a couple of hours, store in an airtight container. To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for about 10 minutes.