Ingredients
- cup s(250 g) all-purpose flour(spooned & leveled), plus more for hands and work surface
- and 1/2 teaspoon sbaking powder
- teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup(8 Tbsp;113 g) unsalted butter, frozen
- 1/2 cup(120ml) heavy cream(plus2 Tbsp for brushing)
- 1/2 cup(100 g) packed light or darkbrown sugar
- large egg
- and 1/2 teaspoon spure vanilla extra ct
- and 1/4 cup s (225 g) mini chocolate chips*
- optional:coarse sugarfor sprinkling on top before baking
- optional:confectioners’ sugar for sifting on top after baking
Instructions
- Whisk flour, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater . Add it to the flour mixture and combine with a pastry cutter , two forks, or your fingers until the mixture comes together in pea sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup heavy cream, brown sugar, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the chocolate chips, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1 2 more Tablespoons heavy cream. Press into an 8 inch disc and, with a sharp knife or bench scraper , cut into 8 wedges.
- Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
- Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
- Meanwhile, preheat oven to 400°F (204°C).
- Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2 3 inches apart on the prepared baking sheet(s).
- Bake for 22 25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before enjoying. Dust with confectioners’ sugar if desired.
- Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
