The Best Chocolate Chip Scones
This recipe is from one of my favorites, Ina Garten. This is her Strawberry Scone recipe from The Barefoot Contessa cookbook, but I substitute the strawberries for Guittard Milk Chocolate Chips. Guittard Milk Chocolate chips are my favorite to use, they're larger than a standard chocolate chip and they taste like chocolate should. I've also use dried blueberries and cranberries and they turned out great. Over the past 17 years I’ve made these for numerous occasions and they have always been a hit. Over the years I've added in serving them with Bonne Maman Cherry Preserves ( I'm not a jam/jelly person but this one is absolutely delicious!) and clotted cream.
Ingredients:
…
4 cups plus 1 tablespoon all-purpose flour
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1/2-1 bag Guittard Milk Chocolate Chips, depending on the sweetness desired
1 egg beaten with 2 tablespoons water or milk, for egg wash
Extras:
Bonne Maman Cherry Preserves
Clotted Cream
...
Directions:
...
1. Preheat the oven to 400 degrees F.
.
2. In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Add the chocolate chips to the dough, and mix quickly. The dough may be a bit sticky.
.
3. Dump the dough out onto a well-floured surface and be sure it is combined. You should see lumps of butter in the dough. Divide the dough in half . Form each half into a rough ball, careful to not overwork the dough. Flatten the ball into a disk around 1” thick. Cut into wedges and place on a baking sheet lined with parchment paper.
.
4. Brush the tops with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.
.
5. Cool, serve with preserves and clotted cream and enjoy.
.
Note: these can be made into any shape you want. I’ve also divided the dough into four to made smaller scones.
.
