Nice treat with a cup of coffee!
Total: 33 min
Cook: 18 min
Servings: 24 mini scones
4 cups all purpose flour
1/2 cup granulated sugar
4 teaspoon baking powder
1/2 teaspoon salt
1 cup very cold unsalted butter or frozen
1 cup heavy cream (this is key or they are to dry)
1/2 teaspoon vanilla extract
1 cup mini chocolate chips
Preheat oven to 375 F (190C) and line a cookie sheet with parchment paper.
In large bowl, combine flour, sugar, baking powder and salt.
Thoroughly cut in butter (I prefer to freeze the butter, grate it using a box grater, and then cut it in that way. This method yields the flakiest scones, but is not mandatory — you can use cold butter cut in with a pastry cutter).
Measure out heavy cream in measuring cup and add vanilla extract. Stir gently.
Carefully stir heavy cream/vanilla mixture into flour mixture. You do not want to over-mix, but due to the amount of dry ingredients it may be tricky to well incorporate the liquid and the dry mixes. You may briefly use a KitchenAid or electric mixer on a low setting to help coax the dough to cling together.
Once dough is beginning to cling together, add chocolate chips, stir briefly, and then transfer to a very lightly floured surface
lightly knead the dough and chocolate chips together until you are able to form a ball.
Break the dough into 4 even pieces and round each one out into a disk about 5″ wide.
Cut each into 8 wedges and transfer to cookie sheet.
Bake on 375F (190C) for 16-18 minutes.
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