Chocolate Chip Scones Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Active Time

20 minutes
Total Time

40 minutes, plus cooling

Requiring just six ingredients, this simple chocolate chip scone recipe is our back-pocketbrunchhero. The plush, tender scone dough takes about five minutes to pull together—but the bakery-worthy results are bound to impress your guests. Unlike other scone recipes that rely on fiddly cold butter, this dough is enriched only with heavy cream. The recipe calls for a full cup of cream, but you might not need to use all of it—just ¾ cup goes in at first. Stir the dough gently, adding the remainder in tablespoon increments just until the dough is soft and malleable but not wet or sticky.

Because chocolate makes everything better, these scones are studded with melty pockets ofbittersweet chips. Not in the mood for chocolate? Sub in raisins, dried apricots, or any other dried fruit, or a handful of chopped nuts. A final sprinkle of sugar on top (nothing fancy—just regular white sugar) gives the scones a sparkly sheen.

Enjoy these scones forbreakfastor brunch, or slather with butter or jam for a midday pick-me-up. Preparing a proper teatime spread? Cut the scone dough into bite-sized rounds for cute-as-a-button mini chocolate chip scones. Whether you opt for full-sized or fun-sized, take a platter to any event and you’re guaranteed to make some friends.

This recipe was adapted for style from 'Bubby’s Brunch Cookbook' by Ron Silver and Rosemary Black. Buy the full book onAmazon.

Ingredients

Makes 12–14 scones

2 cups (250 g) all-purpose flour, plus more for work surface

1 Tbsp. baking powder

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

2 tsp. plus 2–3 Tbsp. sugar, divided

½ cup bittersweet chocolate chips

1¼ cups heavy cream, divided

Step 1
Position an oven rack in the middle of the oven. Preheat oven to 425°F. Line a baking sheet with parchment paper.
Step 2
Combine the2 cups (250 g) all-purpose flour, 1 Tbsp. baking powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and2 tsp. sugarin a large bowl and whisk to combine. Add the½ cup bittersweet chocolate chipsand toss to coat.
Step 3
Add¾ cup heavy creamand stir well, using a large spatula or your hands. Add an additional¼ cup heavy cream, a few teaspoons at a time, until a soft, manageable dough forms. (You may not need to use the entire cup of cream.)
Step 4
Turn out the dough onto alightly flouredwork surface. Knead dough briefly, about 30 seconds, just until it sticks together. There should be as little handling as possible. Gently form dough into a ball and lightly dust it with a littleflour. Sprinkle a little moreflouron the work surface and using a floured rolling pin, roll out the dough into a 1-inch-thick round 8–9” in diameter.
Step 5
Cut dough into desired shapes. Gather up the scraps, reroll, and cut more scones until the dough is used up. Pat the scones lightly to smooth the tops.
Step 6
Place scones about 2” apart on the prepared baking sheet. Using a small pastry brush, brush the tops of the scones with¼ cup heavy creamand sprinkle with2–3 Tbsp. sugar. Bake the scones for 15 to 18 minutes, or until the tops spring back when pressed lightly and the bottoms are golden brown.
Step 7
Remove the scones from the oven and cool on the baking sheet for 5 minutes. Transfer the scones to a wire rack to cool for at least 5 minutes before serving.

Editor’s note:Head this way for our favoriteblueberry sconesand moreeasy scone recipes→