One-bowl chocolate chip scones

You need to save this recipe under the “pressed-for-time-and-have-guests-coming-over” file. Or under the “I’m-hungry-and-need-a-snack-pronto” file. It works both ways.

I have made these scones many times and cannot get over how easy it is to make these! I especially love that you only need one bowl to mix the ingredients, and the recipe has room for flexibility – which wins me over every time. Because we all have those days when we are out of chocolate chips, or only have 1 cup of cream. Or need to use up some raspberry jam.

This recipe, originally from Brown Eyed Baker, has been adapted just a bit, but yields the same wonderful, delicious results. (You can also halve the recipe, if you don’t want to make too many scones, or don’t have enough cream.)

Screen Shot 2017-06-15 at 12.28.07 AM

Ingredients:

Scones:

  • 3¼ cups all-purpose flour
  • ½ cup granulated sugar
  • 4 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup (or to your liking) chocolate chips (semisweet or dark)
  • 1.5 cups heavy cream, cold
  • 1/2 cup milk
  • Optional: You can sub the chocolate chips and add cranberries, raisins, cinnamon, toffee bits, chocolate chunks, raspberry jam, etc.

Topping:

  • 2 tablespoons unsalted butter, melted
  • Granulated sugar, for sprinkling

Directions:

  1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper, or use a silicone baking mat. (If you don’t have one and regularly bake cookies, scones, etc – GO OUT AND BUY ONE NOW!)
  2. In a large bowl, whisk together the flour, sugar, baking powder and salt. Stir in the chocolate chips. (Or cranberries, raisins, toffee bits…)
  3. Using a spoon, stir the heavy cream into the flour mixture, stirring just until ingredients are moistened. (You can add a bit of more milk if it seems to not pull together easily)
  4. Turn the mixture out onto a lightly floured surface. Knead gently until a soft dough forms (about 2 minutes). Divide the dough into two equal balls. Working with one at a time, pat each one into an 8-inch circle and cut into triangles. Place the triangles to the prepared baking sheets, spacing them 2 inches apart. Brush with melted butter and sprinkle with sugar.
  5. Bake for 20 to 25 minutes, or until lightly browned. Serve warm or at room temperature.
  6. Optional: You can also drizzle with caramel sauce after they come out of the oven – IT’S THE BEST.
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