Chocolate Chip Scones

In my mind scones used to equal dense British tea biscuits. But, on a whim, I decided to give a new scone recipe a try. How could a recipe with heavy cream turn out dry? I was not disappointed. These scones turned out beautifully, fluffy and moist on the inside with nuggets of chocolate to sweeten it up a bit. 

Begin by combining flour, sugar, baking powder, and salt. 

Cut in cold butter until you have a crumbly mixture. Freeze for five minutes. Add 3/4 cup plus 2 T heavy cream and chocolate chunks until everything is just moistened.

Press into a pie pan. Cut into 8 wedges.

Place on a lightly greased baking sheet. Brush each scone with remaining cream until moistened. Sprinkle with some course sugar.

Bake at 450 degrees for 13 to 15 minutes or until top is golden brown.

Chocolate Scone Recipe

adapted from Food Everyday 

2 cups all-purpose flour

1/3 cup sugar

1 T baking powder 1/2 t salt

1/2 cup cold butter

1 cup heavy whipping cream (divided)

6 oz chocolate chunks

course sugar for sprinkling

Preheat oven to 450 degrees.

 Combine first four ingredients. Cut in butter until the mixture is crumbly. Freeze for 5 minutes.

 Add 3/4 cup plus 2 T cream until moistened. Add chocolate chips.

 Press into pie pan and cut into 8 wedges. Placed on a lightly greased baking sheet. Brush with remaining cream and sprinkle with course sugar. 

Bake at 450 for 13-15 minutes. Serve warm or cool with tea or coffee!