I have many scone recipes on this blog. We love scones at our house! I didn’t think I would need any more scone recipes, but my friend Jennifer brought these to work and I tried one and…. OMG…. so light and buttery and melt in your mouth! I HAD to have this recipe. Jennifer told me she got it from America’s Test Kitchen. The recipe calls for currents but she substituted mini chocolate chips. Bravo! These are a winner and you won't believe how simple they are to make. Try them, you’ll like them!
Chocolate Chip Scones
Makes 8 scones
2 cups flour
1TB baking powder
3 TB sugar
½ tsp salt *(omit if you use salted butter)
5 TB cold unsalted butter
½ cup miniature chocolate chips
1 cup cold heavy cream
Preheat oven to 425 F.
In a large bowl, whisk together flour, baking powder, sugar and salt*.
Using a cheese grater, grate the butter into the flour and stir it in. You can also cut the butter into small pieces and incorporate it with a pastry cutter, but the cheese grater is so much easier! Stir in the chocolate chips. Pour the heavy cream on top and mix until a soft dough forms. Knead the dough a few times if necessary.
Press the dough into an 8-inch cake pan, then turn it out onto a lightly floured surface. Cut into eight wedges. Transfer scones to an ungreased baking sheet and bake 12-15 minutes, until lightly browned.
Remove from pan and serve warm. Yum!