Chocolate Chip Scones
I have been reading cookbooks as part of my reading goals for 2010 & Karen DeMasco’s Craft of Baking was the second cookbook I read from cover to cover. The very first recipe from that book is this recipe here.
Ingredients & Directions:
- 1 3/4 C Flour, plus some extra for rolling
- 1 T & 1/2 tsp of Baking Powder
- 1/4 C plus 2 T Sugar
- 1/2 tsp Salt
- 6 T Chilled Butter (cut into small pieces)
- 1/2 C Chocolate Chips
- 1 C Heavy Cream, plus 2 T for brushing scones
- 1 tsp Vanilla extract
- 1 T Sugar for topping (original recipe called for Demerara sugar, but I didn’t have any)
Mix flour, baking powder, sugar, and salt. Add the butter. Put bowl in freezer for 5 minutes. The beat the mixture (on a low speed if using a mixer) until the butter is broken up into pebble-sized pieces, about 3 minutes.
Add the chocolate chips & mix. Pour in the heavy cream and vanilla and mix until the dough comes together. Using hands knead dough until it comes together completely.
Turn out the dough on to a floured surface and roll into a 7” round shape, about 3/4” thick. Using a sharp knife cut into wedges (I cut it into 8 wedges, but you could cut them smaller if you wanted).
Place wedges on a baking sheet and cover with plastic wrap. Place in freezer for 15 minutes. While chilling preheat oven to 375 degrees.
Brush the scones with with remaining heavy cream and sprinkle with sugar. Bake the scones, rotating baking sheet once half way through, until they are golden on the edges and bottom, about 20 minutes.
Sprinkle with a little powdered sugar and serve warm.
(Steven)
