I made these scones because I had some leftover heavy cream from last week’s quiche that I didn’t want to go to waste and because, well, I just wanted to. Scones are hard to make because I always think they’re too dry (although I think they are supposed to be, because they’re a cousin of the biscuit, which suffers from the same flaw), but if you make them too moist, they can taste kind of mushy. From the feedback that I’ve gotten from the people who have tried these ones, however, I think this recipe is a winner. Also, I left a tray of them in my lab break room and they were gone by lunchtime :)
Chocolate Chip Cream Scones
Adapted from Buried Carrots
2 cups all purpose flour
1/3 cup sugar
1 Tbsp. baking powder
½ tsp. salt
½ cup cold butter cut into ½ inch cubes
1 cup heavy cream
¼ cup coarsely chopped semisweet chocolate
1.Preheat the oven to 450F.
2. Stir together the flour, sugar, baking powder and salt in a large bowl.
3. Cut the butter into the flour mixture with a pastry cutter (or a fork) until the mixture resembles a coarse meal. Place bowl in the freezer for 5 minutes.
4. Add the chocolate and mix.
5. Add cream slowly until the dry ingredients are just moistened (you may not need all of the cream, depending on how good you are are incorporating the wet with the dry ingredients) and the dough just sticks together.
6. For small scones, divide the dough in half and form two small rounds on a lightly floured surface. Using a sharp knife, cut each round into 8 wedges (like you’re cutting a pie!). You can also make big scones by having only one round and cutting 8 wedges from the larger round.
7. Place scones on a parchment (or aluminum foil) lined baking sheet and bake 13-15 minutes, until the top is golden brown.
8. Cool and serve!