Chocolate Chip Scones

My dad is special for many ways, and one of those ways is that he is super challenging to buy presents for. A couple years ago, I joked about creating a “Dessert of the Month” club for his birthday present, and he actually liked the idea! So now, every year he gets to give me a list of what he would like, and I surprise him each month with one. This month was a little different.

Since he was visiting me this month, he picked something that he could have while here, and then take more home: scones. He was interested in a few varieties, so I will be posting my results on here. The first kind I made were chocolate chip.

Soft inside, crunchier on the outside

Each time I’ve made scones, I’ve been surprised at how much easier they were than I expected. I keep thinking they are harder than regular baking, but I think I’ve also gotten lucky with some good recipes.

This recipe is from Dorie Greenspan. The recipe didn’t call for chocolate chips, but why not?

Ingredients

  • 1 egg
  • 2/3 cup cream (I only had 1/3 cup, so added 1/3 cup 2% milk and it still turned out great, so I might stick with that to be a little healthier)
  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup chocolate chips
  • 5 tablespoons unsalted butter, cut into small pieces and chilled

Directions

Preheat the oven to 400 degrees and prepare 2 baking pans with parchment/silicone mats.

Stir the egg and cream together, then put aside.

Whisk the flour, sugar, baking powder, and salt together in a large bowl.

Then, using either a pastry blender, two knives, or your fingers, blend the butter into the dry ingredients until you get a crumbly mixture, with the butter broken up into tiny pea-sized pieces.

 

Crumbly mixture of butter and dry ingredients

Now, use a fork and stir in the cream/egg mixture–gently!

Before it gets fully mixed, add in the chocolate chips.

After mixing until the dough comes together, put onto a lightly floured surface and pat into 2 5-inch discs, or one larger disc.

Half of the dough

One small disc

 

Now it is time to cut the scones. I use my pastry scraper to get nice even cuts. It also helps for getting the dough onto the sheets if it’s a little sticky that day.

If you wish to freeze them, you can pop them in the freezer right now, then wrap them after. When you bake them later, bake them without thawing and add a few minutes to the time. You can also freeze them after baking them, once they have cooled to room temperature.

Place on your pans, allowing space between them.

Bake them for about 18-20 minutes, until they get a nice golden brown color.

Verdict: Surprisingly good! The dough was drier than I expected (I did the same recipe but with a few changes several days later and had a very different dough which I will write about soon.), but the scones were still quite soft and flaky on the inside. I liked the crunchier outside with the soft inside. And that was without having to brush anything on top!

Recipe without Pictures:

  • 1 egg
  • 2/3 cup cream (I only had 1/3 cup, so added 1/3 cup 2% milk and it still turned out great, so I might stick with that to be a little healthier)
  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup chocolate chips
  • 5 tablespoons unsalted butter, cut into small pieces and chilled

Preheat the oven to 400 degrees and prepare 2 baking pans with parchment/silicone mats.

Stir the egg and cream together, then put aside.

Whisk the flour, sugar, baking powder, and salt together in a large bowl. Then, using either a pastry blender, two knives, or your fingers, blend the butter into the dry ingredients until you get a crumbly mixture, with the butter broken up into tiny pea-sized pieces. Now, use a fork and stir in the cream/egg mixture–gently! Before it gets fully mixed, add in the chocolate chips. After mixing until the dough comes together, put onto a lightly floured surface and pat into 2 5-inch discs, or one larger disc. Now it is time to cut the scones. I use my pastry scraper to get nice even cuts. It also helps for getting the dough onto the sheets if it’s a little sticky that day.

If you wish to freeze them, you can pop them in the freezer right now, then wrap them after. When you bake them later, bake them without thawing and add a few minutes to the time. You can also freeze them after baking them, once they have cooled to room temperature.

Bake them for about 18-20 minutes, until they get a nice golden brown color.

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8 thoughts on “Chocolate Chip Scones

  1. Pingback: Crumb Cake aka Coffee Cake (New York/Entenmann’s Style) | fudgingahead

  2. Pingback: Berry Buttermilk Scones | fudgingahead

  3. Pingback: Berry Buttermilk Scones | fudgingahead

  4. Pingback: Cranberry Scones | fudgingahead

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