I have to make these chocolate chip scones every time I bake any other kind of scones because I have one daughter who insists on nothing less. If you know my two daughters, you might be able to guess which one. While the rest of us enjoy fresh berry scones in the summer and pumpkin scones in the fall, they will not satisfy the one who shall remain unnamed. You might be right to call me indugent but, truth be told, nobody in my family turns down the chocolate chip scones.
Scones are a relatively quick and easy treat to throw together on a weekend or holiday morning, especially if you have a food processor handy. The most important thing to remember is to use a light touch, make sure your butter is cold, and don’t overmix the dough.
Chocolate Chip Scones
(makes 8 scones)
2 1/2 cups all-purpose flour
1/3 cup sugar
2 tsp baking powder
1/4 teaspoon salt
10 tablespoons butter, cold (keep refrigerated until you are ready to add it)
1/2 tablespoon apple cider vinegar
1/3 cup milk (2% or whole)
2 tablespoons half-and-half or heavy cream
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
(optional egg wash)
1 egg + 1 tablespoon water
1 – 2 tablespoons turbinado sugar, aka raw sugar
1 tablespoon butter, softened to room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
1 – 2 teaspoons milk
about 1/4 cup semisweet chocolate chips
Preheat oven to 375 degrees F
Line a half-sheet pan, jelly roll pan, or cookie sheet with parchment paper.
In the bowl of a food processor or a large mixing bowl, combine flour, sugar, baking powder, and salt. Pulse or stir until well combined.
Cut cold butter into small pieces.
Add half the butter to the flour mixture and pulse in the food processor, or use a pastry cutter/fork to thoroughly combine the butter and flour mixture. Add remaining half of the butter in the same manner but don’t worry about thoroughly mixing at this stage. Some small, unincorporated pieces of butter will make for a flakier scone.
Measure and combine the vinegar, milk, and half-and-half (or cream) together. The vinegar should cause the mixture to curdle and thicken a bit.
Beat the egg in a separate bowl and add it to the milk mixture along with the vanilla extract.
Add the milk/egg mixture to the flour/butter mixture and mix together quickly either by pulsing in the food processor or using a fork to combine the wet and dry ingredients until they just form a dough, being careful not to overmix.
Add the chocolate chips and pulse in the food processor or use a wooden spoon to mix until they are incorporated in the batter.
Turn the dough onto a floured work surface (large cutting board or countertop) and press gently into a rectangle (about 3/4 inch thick).
Use a sharp knife to cut the dough, as shown, in quarters. Then slice each quarter diagonally for eight scones.
Place the scones on the prepared pan, leaving some space between them.
You can bake the scones without this step, but I like the color the egg wash adds and the crunch from the turbinado sugar.
Whisk one egg in a small bowl with one tablespoon of water. Brush the egg wash over each scone with a pastry brush. Sprinkle a pinch of turbinado sugar over the egg wash on each scone.
Bake the scones in preheated 375 degree F oven for approximately 25 minutes until they are golden brown.
Make the glaze while the scones bake.
Whisk together the soft butter, powdered sugar, vanilla extract, and milk in a mixing bowl. It should be thinner than frosting, so you can drizzle it over the scones.
If you have a pastry bag, fill it with the glaze for easy drizzling. You can also use a fork, spoon, or whisk.
Allow the scones to cool for only five to ten minutes after baking, so they are still warm, then drizzle the vanilla glaze over each scone. It will melt and pool at the bottom a bit – this is good. Working quickly, place several chocolate chips on top of the warm, glazed scones.
Leave them as they are or use a fork to make fun little design with the melted chocolate chips, as shown.
Enjoy them warm or cool. Scones are best consumed within a day or two. That shouldn’t be difficult, but if it is, you can toss a couple in the freezer to wam up another day.
Happy Birthday to my forever friend! She makes really good scones too.
“Some people you meet and they’re your friend for a day. Some you meet and you never really know at all. And then there are those who get caught inside your soul and stay there forever.”Melodie Ramone