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.)
- 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.
- 2 tablespoons unsalted butter, melted
- Granulated sugar, for sprinkling
- 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!)
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Stir in the chocolate chips. (Or cranberries, raisins, toffee bits…)
- 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)
- 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.
- Bake for 20 to 25 minutes, or until lightly browned. Serve warm or at room temperature.
- Optional: You can also drizzle with caramel sauce after they come out of the oven – IT’S THE BEST.