Description
Golden and tender, these pillowy chocolate chip cream scones are studded with mini chocolate chips for the perfect bite of sweetness. Recipe makes 14 scones.
Ingredients
Scones
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 1 1/3 to 1 1/2 cups cold heavy cream
- 3/4 cup mini chocolate chips
Topping
- 1 1/2 Tbsp granulated sugar
- 1 tsp cinnamon
- 1 Tbsp cold heavy cream
Instructions
- For the scones, line two rimmed baking sheets with parchment paper. Whisk flour, baking powder, salt, and sugar in a medium bowl. Combine vanilla with 1 1/3 cups heavy cream and drizzle over flour mixture; fold in just until flour is incorporated. Add mini chocolate chips and gently fold in just until a shaggy dough forms – if needed, add 2 more tablespoons cream.
- Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheets and cut each circle into 7 wedges. Chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.
- Combine sugar and cinnamon in a small bowl. Pull the wedges slightly apart, leaving an inch between them, and brush lightly with heavy cream and sprinkle generously with cinnamon-sugar.
- Bake for 16 to 18 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheets before removing to a wire rack to cool.
Notes
Make ahead: Cut each circle of dough into wedges on baking sheet; cover and freeze overnight. Brush with cream, sprinkle with sugar, and bake directly from the freezer, adding 1-2 minutes to baking time. For longer storage, transfer frozen scones to a freezer bag until ready to use.