Chocolate Chip Cream Scones Recipes

CHOCOLATE CHIP CREAM SCONES

Steps:

• Preheat the oven to 425 °F.
• In a large bowl, combine the flour, sugar, baking powder, and salt.
• If the butter is frozen, grate it using a box grater. Otherwise, cut the butter into small cubes.
• Toss the butter into the flour mixture to coat, then use a pastry blender, two forks, or your hands to work the butter into the flour until coarse, pea-sized crumbs appear. Don't overdo this step as you don't want the butter to warm up and mix completely into the flour.
• Whisk together the heavy cream, egg, and vanilla (if using) in a small bowl.
• Slowly add the heavy cream mixture to the flour mixture and mix until the dough just holds together. Using a bowl scraper will help to combine the dough in the bowl without your hands warming up the butter, plus you can see any crumbs at the bottom that still need to be mixed in. Use the bowl scraper to push the dough into a ball in the bowl, then turn the dough out onto a lightly floured surface and shape it into a flattened disk about 1-inch high.
• Sprinkle some of the chocolate chips on the dough, then fold the dough over them. Flatten the dough and reshape into a disk. Do this "fill and fold" method a few times until you have enough layers of your mix-in incorporated into the dough. Reserve some of the chocolate chips to press into the surface of the scones before baking.
• Use a bench scraper to release the disk from the mat. Cover the dough with plastic wrap, and chill for at least 20 minutes or up to overnight to let the butter firm up again.
• For wedge-shaped scones: Unwrap the chilled dough and place it on a half sheet baking pan covered in a Silpat silicone mat or parchment paper. Cut the disk into wedges using the bench scraper and place the wedges about 2-inches apart.
• For cut scones: The unwrap the chilled dough and place it on a lightly floured work surface. Use a 3-inch round cookie cutter (or whatever size or shape you desire) to cut out shapes. Gather and cut the leftover dough again as needed, but hopefully not more than 2 times. Transfer the cut scones to a half sheet baking pan covered in a Silpat silicone mat or parchment paper.
• Press in the reserved chocolate chips on the top of the portioned scones for a pretty presentation. Brush the tops of each scone with heavy cream and sprinkle on some coarse sugar. Bake for about 18 to 23 minutes or until they are dark golden brown.
• Cool on the pan for 2 minutes, then move to a cooling rack.
• Serve warm or at room temperature. Pair them with lemon curd and clotted cream for a lovely combination. Enjoy!
• Scones stored in an airtight container at room temperature will keep for up to 5 days. Freeze the baked scones in a ziplock bag for longer storage.
• For freshly baked scones anytime, freeze the cut, unbaked scones in a ziplock bag. Take out as many as you want to bake (there's no need to defrost them first), and bake at 400 °F for 20 to 25 minutes.
• The yield is generally about 8 scones (that's what I get from a circle cut into wedges or using a 3-inch round cookie cutter), but yours may vary.

CHOCOLATE CHIP SCONES

Steps:

• In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. In a small bowl, combine egg and cream; stir into dry ingredients just until moistened. Fold in chocolate chips. , Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle. Cut dough into 6 wedges. Separate wedges and place 1 in. on an ungreased baking sheet. Bake at 350° for 18-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.