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, cold (plus 1 tablespoon for brushing)
- 1 large egg, cold
- 1 1/2 teaspoons vanilla extract
- 1 cup semi-sweet mini chocolate chips
- 1 tablespoon coarse sugar (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 an even bake.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Ensure there are no large clumps so the leavening agents are evenly distributed.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or two forks, work 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. Keeping these ingredients cold until this moment is crucial for the best scone texture.
- Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just moistened. Fold in the mini chocolate chips. Be careful not to overmix, as this will make the scones tough.
- Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together, then pat it into an 8-inch circle about 1 inch thick. Use a sharp knife or bench scraper to cut the circle into 8 even wedges.
- Place the wedges onto the prepared baking sheet, leaving space between them. Brush the tops with a little extra heavy cream and sprinkle with coarse sugar. Bake for 18 to 20 minutes, or until the tops are golden brown.
- Transfer the scones to a wire rack and allow them to cool for at least 5 to 10 minutes. They are best served warm, but they are also delicious at room temperature.
- Cook Time: 33 minutes