Chocolate Chip Scones
  1. Preheat oven to 400ยบ F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together flour, baking powder, and salt. Chop the stick of butter into 1/2 inch squares. Using a pastry cutter, cut the cold butter into the flour mixture until well mixed, but with small, pea size pieces of butter still visible.
  3. In a small bowl, whisk together the egg, heavy cream, brown sugar, and vanilla extract.
  4. Pour wet mixture over the flour mixture. Add chocolate chips. Fold gently with a rubber spatula until everything is evenly incorporated, do not over mix the dough.
  5. Gently shape the dough into a loose ball. Place ball on a floured surface. Pat into a disk about 8 inch wide. Use a sharp knife to slice the dough into 8 wedges. (see note for smaller size scone version)
  6. Place wedges on a baking sheet at least 2 inches apart from each other. Brush scone tops with heavy cream and sprinkle with sugar. Bake for 18-20 minutes or until scones are golden around the edges.
  7. Let cool and enjoy!
Recipe Notes

Chocolate Chips: First, feel free to add more chocolate chips to taste! There’s never too many in my opinion. Secondly, I sometimes like to use a mix of regular and mini chocolate chips. The mini chips provide more spread of chocolate while the bigger chips provide more chocolate density in a bite. Both together really make for a chocolatey experience!!

Scone Size: If you’d like to make 12 slightly smaller scones instead of 8, split that ball of dough you shaped into 2. Pat each ball into a disk about an inch thick in height. Slice each disk into 6 pieces and proceed with the rest of the baking instructions. I like to do this slightly smaller size when the scones are served along with other foods such as for brunch or tea. It leaves more room to to sample other things, but also go back for scone seconds if desired!