Chocolate Chip Scones
Fret not! Scones have returned. A month (or a few) ago I promised a mini series and two posts later, you thought the series died. But no! I blame the craziness of Christmas and New Years. Then there was Groundhog Day and Valentine's Day and other nonsense. Things have now calmed down, it's back to business.
I had the privilege of baking for my sisters recently and I admit to trying out a few recipes on them. But they survived. Cranberry and lemon scones, however, did not. So they will not be discussed. It was a texture thing. Just wasn't great. And only memorable in a not good way. So instead we have more traditional chocolate chip scones.
Interesting note about chocolate chip scones. They are less satisfying than a warm chocolate chip cookie. But they are faster to make and technically not in the dessert category. Like muffins, they are simply in the baked goods category. In case you're on a diet and not eating "sweets."
Don't get me wrong, they aren't particularly healthy. But really, most of my dishes aren't. Part of the reason I enjoy baking is the frivolity of it. No one needs to eat dessert but I'll be damned if they don't love it.
In any case, this is a pretty tasty recipe.
Please note, the recipe is best when made with mini chocolate chips.
When I baked (under onerous conditions in my sister's kitchen) there were no mini chocolate chips on hand. So I figured hey, why not use regular chips and throw them in the food processor? Everything else is already in there....
It was less than ideal. To be fair it did work, but like I said, less than ideal. My lesson: just use mini chips to begin with...
Anyway let us begin. Apron time.
As usual, you'll need a food processor. Add the dry ingredients and butter and pulse until small bits are left.
Add chocolate chips.
Again, as you can tell - I just threw the regular sized chocolate chips in before the wet ingredients and pulsed until they were slightly broken up. But they were really irregular and many did not even get cut up so it was mildly pointless. Oh well...
Transfer to a medium sized bowl. Add the wet ingredients and mix until just combined and a very crumbly mixture remains. If it is too crumbly to stick together with firm pressure, you can add 2 additional tablespoons of milk.
On a baking sheet press the dough into a large disc about 1 inch tall. Cut into wedges, separate slightly. Brush with egg wash and sprinkle with raw sugar. Bake.
Cool on a wire rack. Devour.
I had the privilege of baking for my sisters recently and I admit to trying out a few recipes on them. But they survived. Cranberry and lemon scones, however, did not. So they will not be discussed. It was a texture thing. Just wasn't great. And only memorable in a not good way. So instead we have more traditional chocolate chip scones.
Interesting note about chocolate chip scones. They are less satisfying than a warm chocolate chip cookie. But they are faster to make and technically not in the dessert category. Like muffins, they are simply in the baked goods category. In case you're on a diet and not eating "sweets."
Don't get me wrong, they aren't particularly healthy. But really, most of my dishes aren't. Part of the reason I enjoy baking is the frivolity of it. No one needs to eat dessert but I'll be damned if they don't love it.
In any case, this is a pretty tasty recipe.
Please note, the recipe is best when made with mini chocolate chips.
When I baked (under onerous conditions in my sister's kitchen) there were no mini chocolate chips on hand. So I figured hey, why not use regular chips and throw them in the food processor? Everything else is already in there....
It was less than ideal. To be fair it did work, but like I said, less than ideal. My lesson: just use mini chips to begin with...
Anyway let us begin. Apron time.
As usual, you'll need a food processor. Add the dry ingredients and butter and pulse until small bits are left.
Add chocolate chips.
Again, as you can tell - I just threw the regular sized chocolate chips in before the wet ingredients and pulsed until they were slightly broken up. But they were really irregular and many did not even get cut up so it was mildly pointless. Oh well...
Transfer to a medium sized bowl. Add the wet ingredients and mix until just combined and a very crumbly mixture remains. If it is too crumbly to stick together with firm pressure, you can add 2 additional tablespoons of milk.
On a baking sheet press the dough into a large disc about 1 inch tall. Cut into wedges, separate slightly. Brush with egg wash and sprinkle with raw sugar. Bake.
Cool on a wire rack. Devour.
Chocolate Chip Scones
Ingredients
- 2 cups all purpose flour
- 1/2 cup brown sugar, packed
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into chunks
- 1/2 cup heavy cream
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
- Coarse sugar, for garnish
Instructions
- Preheat oven to 400 F. Line a baking sheet with a silicone mat or parchment paper. Set aside.
- In a food processor combine flour, brown sugar, baking powder, cinnamon and salt. Pulse a few times until blended. Add cold butter and pulse until pieces are no larger than small peas.
- Transfer mixture to a medium bowl. Add heavy cream, egg and vanilla and mix until just combined. Stir in chocolate chips.
- Form mixture into a large disc about 1 inch tall on the baking sheet. Sprinkle the top with coarse sugar and press firmly into the scones. Cut into small wedges and separate slightly.
- Bake for 20-25 minutes until light golden brown. Cool on a wire rack. Enjoy
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