I had my first day off in over a month over the weekend. It was glorious! On Saturday attempted to sleep in but was awake at 5:30am because I’m a crazy person! But then I went to brunch with friends, drank mimosas, had a ridiculously long nap, then went to dinner and a show with Mr.BB! We saw Matilda the musical. It was adorable! On Sunday I was bound and determined to bake something. I really have not had time to do it lately. But I wanted to bake something simple and comforting and chocolate chip scones seemed like just the thing!
Have you ever read my detailed tutorial on how to make scones? If not, you should head over there and read it. That post is my way of ridding of the world of bad scones. We’ve all had them right? In fact, I had one the other day. Those overly bready, tough, dry, and too crumbly scones. Ugh. They exist too often in this world! These scones are not those scones. These scones are moist, and tender with just the right about of flaky/crumbly texture. The way a scone should be!
If you’ve followed along my blog for some time then you know I like to preach technique! Scones and biscuits (American style biscuits, not to be confused with British style biscuits which is what we call cookies… Confused?) use the technique called The Biscuit Mixing Method! This method involves cutting cold pieces of fat through a flour mixture before you add the liquid ingredients. The purpose of this is to shorten the gluten strands with the fat and prevent too much gluten from developing when the liquid is added. This gives you a more tender scones and biscuit. Definitely read up on that post if you are new here!
I feel like these scones are the perfect cross between a chocolate chip cookie and a flaky biscuit. I admit, it is a bit confusing for the taste buds at first, but ultimately it is incredibly satisfying! Try it! You won’t regret it! Or maybe you will if you eat 4 of them. Not that I did that or anything…
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 TBSP baking powder
- 3/4 tsp kosher salt
- 1/2 cup very cold unsalted butter, cut into very small cubes
- 1 cup mini chocolate chips
- 1 large egg, cold
- 1/2 cup heavy cream, cold
- 1 tsp vanilla extract
- a few tablespoons of additional heavy cream for brushing the tops
- turbinado sugar for sprinkling the tops
- Preheat the oven to 400 degrees F.
- In a large bowl whisk together the flour, sugar, baking powder, and salt until well combined.
- Add the pieces of cold butter and cut into the dough using a pastry cutter or a fork until the texture or coarse meal. Toss your chocolate chips throughout the mixture at this point.
- In a separate small bowl, lightly whisk together the heavy cream, the egg, and vanilla extract.
- Pour the wet mixture into the flour mixture. Stir just until combined. Do not overmix.
- Lay the dough out on a lightly floured work surface and lightly knead with a lightly floured hand about 4 times. Pat the dough out to an 8 or 9 inch circle or rectangle (about 1 inch thick) and cut into 8 pieces. The pieces will be triangles if you shaped into a circle, and the pieces will be rectangles if you shaped the dough into a larger rectangle.
- Gently transfer the scones onto a parchment paper lined baking sheet. Brush lightly with cream and sprinkle liberally with turbinado sugar.
- Bake at 400 degrees F for 18-20 minutes until golden brown. If desired, sprinkle with extra turbinado sugar for more texture.
- Store leftovers completely cooled in an airtight container for up to 2 days.