Chocolate Chip Scones

I have a feeling that many of my blog posts are going to start with talking about Boyfriend. I love feeding him, my friends, and my family. That’s how I take care of the people I love. When Boyfriend and I first started dating, I took him to Wildflower Bread Company, where we shared my favorite treat – a chocolate chip scone. He had never had a scone before, but now we get it every time.

I try to save money by making my favorite foods at home. One Sunday morning I decided to try my hand at homemade scones. I used a recipe from Truffles & Trends.  She always posts amazing pictures of her scones on her Instagram. I’ve been dying to try making my own! (And she even commented on my Instagram picture because she’s a sweetheart.)

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Ingredients:

  • 3 1/4 cups flour
  • 1/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups chocolate chips
  • 2 cups cold heavy (whipping) cream
  • 2 teaspoons vanilla extract
  • 1 egg, for brushing
  • Raw sugar for sprinkling

Instructions:

1) Preheat oven to 375 F. Line two baking sheets with parchment paper or a “silipat”.

2) Stir together the dry ingredients (flour, sugars, baking powder, and salt). Mix in the chocolate chips.

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3) Make a well in the center of the mixed ingredients. Pour in the heavy cream and vanilla extract. Stir everything together.

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Scones need to rise when baked. If you mix or knead too much, then the scones won’t rise properly. You want to mix or knead until just incorporated.

4) Spread flour over a counter or other flat surface. Dump the dough onto the work surface. Knead until the ingredients are just incorporated.

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5) Shape the dough into a flattened round disc and divide into equally portioned triangles.

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The original instructions say to make two separate discs, but I like the way my scones turned out this way.

6) Place the triangles onto baking sheets. Brush the tops with the beaten egg, then sprinkle the sugar on top.

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7) Bake for 20 minutes.

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These are without the sugar glaze.

Final Thoughts: I’ve actually made these a few times now. They taste best with the sugared glaze on top. I’ve been using plain granulated white sugar, but I think it might be a good idea to try turbinado sugar. I found this recipe fairly forgiving even with slightly overworking the dough. Try out the recipe and let me know how they turned out!

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