Chocolate Chip Scones

I will be sharing Baker Bettie's recipe for chocolate chip scones that are the perfect combination of flaky biscuit and sweet chocolate chip cookie. It is tasty and the recipe is pretty simple to follow! Your taste buds will thank you later!

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 TBSP baking powder
• 3/4 tsp kosher salt
• 1/2 cup very cold unsalted butter, cut into very small cubes
• 1 cup mini chocolate chips
• 1 large egg, cold
• 1/2 cup heavy cream, cold
• 1 tsp vanilla extract
• a few tablespoons of additional heavy cream for brushing the tops
• turbinado sugar for sprinkling the tops

Directions

1. Preheat the oven to 400 degrees F.
2. In a large bowl whisk together the flour, sugar, baking powder, and salt until well combined.
3. Add the pieces of cold butter and cut into the dough using a pastry cutter or a fork until the texture or coarse meal. Toss your chocolate chips throughout the mixture at this point.
4. In a separate small bowl, lightly whisk together the heavy cream, the egg, and vanilla extract.
5. Pour the wet mixture into the flour mixture. Stir just until combined. Do not overmix.
6. Lay the dough out on a lightly floured work surface and lightly knead with a lightly floured hand about 4 times. Pat the dough out to an 8 or 9 inch circle or rectangle (about 1 inch thick) and cut into 8 pieces. The pieces will be triangles if you shaped into a circle, and the pieces will be rectangles if you shaped the dough into a larger rectangle.
7. Gently transfer the scones onto a parchment paper lined baking sheet. Brush lightly with cream and sprinkle liberally with turbinado sugar.
8. Bake at 400 degrees F for 18-20 minutes until golden brown. If desired, sprinkle with extra turbinado sugar for more texture.
9. Store leftovers completely cooled in an airtight container for up to 2 days.

Source

This entire recipe is from Baker Bettie. She shows how to make more baked goods on her website: bakerbettie.com