Chocolate Chip Cream Scones

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This may be the easiest recipe I ever post on this blog.

It only requires 5 ingredients you probably already have in your kitchen, takes 30 seconds of mixing with a fork in a cereal bowl, and 10-12 minutes in the oven!

Then voila out come perfect light, airy chocolate chip scones!

And for a brief moment in time everything (seriously, everything) is right in the world.

Recipe

1/2 cup all purpose flour

1tbs granulated sugar

1 tsp baking powder

1/4 + 2 tsb (or 6 tbs) heavy whipping cream/heavy cream

1 handful of chocolate chips (I leave this to your discretion. I used about 2 tbs of milk chocolate chips but dark and semi sweet are fabulous as well)

1. Preheat the oven to 450 degrees.

2. Add dry ingredients, flour, sugar, and baking powder, into a small bowl and stir together with a fork.

3. Create a well in the center of the flour and pour the cream into the center.

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4.Stir the dough together gently. See how beautiful and craggy it looks? This is not meant to be a homogeneous dough, there should still be pockets of flour and some unevenness. Mixing the dough vigorously till it is completely smooth can result in a tougher scone as you will have developed more of the gluten in the flour. Image

5. Place the dough on a baking sheet, preferably covered in parchment paper or a silicon baking mat, and then pat into a small round about 1 inch thick. Don’t worry about perfection here. See how my disk isn’t a perfect circle and the dough looks a little flaky? That is what your going for. They are an inner beauty food, if you will.

6. Drizzle a little extra cream on top and then either with your finger (if you are lazy and cheap like me) or a pastry brush (If you own one and are fancy like that) brush the cream over the top of the dough. Chocolate Chip Cream Scone.5

7.Use a sharp knife and cut the dough into quarters. Separate the scones on the baking sheet and then pop them into the oven. Check the scones after 10 minutes, they should be turning a light golden brown on top and have puffed up slightly while baking. If they appear underdone give them another 2 minutes, any more than that and you risk burning the bottom of the scones.

8. Remove the scones from the oven and allow them to cool on a wire baking rack, placing them on a plate can cause the bottom of the scones to become soggy.

You should end up with something like this…

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Something so light and delicate that when you move it a little piece breaks off forcing you to eat it (cream scones are sneaky like that).Image

Then you see all the airy little pockets created by the gentle mixing process and the baking powder and think well, now I need to try the tender middle of the scone (for quality control reasons of course).Image

And you find that yes, the middle is just as delightful and satisfying as the outer crust!

So satisfying in fact that you find yourself taking another bite… and then another….  ImageAnd then there is hardly any scone left.

Chocolate Chip Cream Scone.13So now you have to finish it, there is just no way around it.

Chocolate Chip Cream Scone.14*I would like to point out that there are only 3 scones in the original picture. This is because before I could even photograph them I ate one. I have no self restraint around warm cream scones so its a good thing I created a recipe that only makes 4!

Do you have any other flavors of scones that you love?

I am planning on experimenting with red velvet soon for Valentine’s Day! (Or Gal-entines Day ala Parks and Rec)

1 thought on “Chocolate Chip Cream Scones

  1. Pingback: Cinnamon Cream Scones | What Robin Baked Today

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