Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream (plus 1 tablespoon for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coarse sugar (optional for topping)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent the scones from sticking and to ensure even browning.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Make sure there are no large lumps so the leavening agents are evenly distributed.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or two forks to “cut” the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This cold butter is what creates the flaky layers.
- In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until it just starts to come together. Do not overmix, or the scones will become tough.
- Gently fold in the chocolate chips until they are evenly distributed throughout the dough. The dough should be slightly shaggy and sticky.
- Turn the dough out onto a lightly floured surface. Gently pat it into an 8-inch circle about 1 inch thick. Use a sharp knife or a bench scraper to cut the circle into 8 equal wedges.
- Place the wedges on the prepared baking sheet. Brush the tops with a little extra heavy cream and sprinkle with coarse sugar if desired. Bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cook Time: 33 minutes