Chocolate Chip Scones
The first time I ever made scones was in seventh grade home economics class almost nine years ago. It was a basic recipe and we made it in groups of three as the teacher hovered over us with directions and a careful eye for any potential messes. I, of course, took over and more or less made the recipe myself. I remember it turning out alright, maybe a little bit dry as I probably used too much flour while rolling it out, but my group devoured it with some butter and honey nonetheless.
I haven’t made scones since, which in retrospect now seems a little bit strange since I love tea. What better accompaniment to go along with a hot cup of white or green tea but a flaky, sweet scone? I did some hunting around to find a good recipe and found several but I always somehow end up using Ina Garten’s recipe; she is definitely my go-to source for any basic recipe I need.
These scones look and smell wonderful straight out of the oven. They are firm and hardy to the touch but breaking one in half, you can see the flaky and light layers of moist bread. The scones are not overwhelmingly sweet, giving the chocolate chips the perfect base to develop their flavor over the moist biscuit texture and flavor. They are perfection with a hot cup of light tea.
Chocolate Chip Scones, adapted from Ina Garten
2 cups plus 2 tablespoons cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
1 tablespoons baking powder
1 teaspoons kosher salt
1 teaspoon vanilla extract
1 1/2 sticks of cold unsalted butter, diced
1 extra-large eggs, lightly beaten
1/2 cup cold heavy cream
1/2 chocolate chip cookies
1 egg and water for egg wash
1. Preheat the oven to 400 degrees F.
2. In the bowl of an electric mixer fitted with a paddle attachment, mix 2 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the chocolate chips and 2 tablespoons of flour, add to the dough, and mix on low speed until blended.
3. Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
4. Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes.
I made several deviations from the original recipe in making these scones. First, I didn’t have any heavy cream so I used a substitute. I mixed together 3/4 cup of milk with 1/3 cup melted butter; from what I can tell with the results, this makes an excellent substitution if you don’t have heavy cream on hand. I also added the extra teaspoon of vanilla extract.
It is important to handle the scones as little possible as to keep the pieces of cold butter intact and unmelted. It’s these little morsels of butter in the dough that will evaporate in the oven and create the wonderful flakiness of the scones.
I also hate wasting an egg for the egg wash as it barely gets used so instead, I brushed the scones with some milk and sprinkled some sugar on top. The scones still came out wonderfully browned and I didn’t have to waste an egg!
As the original recipe is for cranberry orange scones, you can probably use it as a base recipe for all different types of scones like I did. Just substitute in what you’d like instead of cranberries or chocolate chips and I’m sure it’ll turn out just as good as mine did!