Chocolate Chip Scones

Servings: 16 / Total Time: 35 minutes / Bake at: 375 degrees

Ingredients

  • 5 cups all purpose flour
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 2 Tbsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 12 Tbsp cold butter cut into pieces
  • 2 cups cold heavy cream
  • 4 Tbsp cold heavy cream (topping)
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 2 cups chocolate chips
  • Turbinado sugar for sprinkling on scones

Directions

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  • In a large mixing bowl, whisk together flour, sugar, brown sugar, baking powder, baking soda and salt. Set aside.
  • In a small bowl, whisk together heavy cream, egg and vanilla extract.
  • Add the pieces of cold butter to the dry ingredients and lightly toss until all of the pieces are coated. Use a pastry cutter to cut butter into flour mixture until butter pieces are about pea-sized. Don't over-mix.
  • Pour the cream mixture over the dry ingredients and use a fork to gently stir together. Don't over stir, the mixture will be wet and sticky. Stir in the chocolate chips. Still in the bowl knead the dough a few times until the dough comes together. Divide the dough in half.
  • Place half the scone dough on a lightly floured surface. Gently pat and shape the dough into a ¾ to 1 inch think circle. Brush with remaining heavy cream and sugar. Cut into 8 equal triangles. Repeat. If the scones are soft and heated up to much place them in the freezer for 15-20 minutes before baking.
  • When ready to bake, place the baking sheets in the oven, on the middle rack, and bake for 17-22 minutes or until tops are golden brown and the scones are set but still soft in the center. Remove from the oven and let the scones cool on the baking sheet for 5 minutes. Transfer to wire rack and cool completely.