After trying my hands on the delicious, airy and scrumptious British scones, my kids had always been after making them. I have already made them numerous times, I felt it was time to experiment with something new. One of the main reason behind trying out the Chocolate chip scones was Mr. Parveez. When I made the plain scones, he mentioned that he loved the chocolate chip scones at a Book store cafe which he visited on some weekends before we got married and he loved them.
Therefore, I felt my second trials have to Chocolate chip scones. these scones are pretty rich, chocolaty , slightly sweet and just melt in the mouth. They are pretty easy, simple and fast to make, crunchy exterior and soft interior make them extremely satisfying. I make scones in a traditional scone way where I patted the dough around an inch thick and then cut them with the help of a biscuit cutter. But you can also roll the dough into a circle, around 8 inches and cut them in triangle shape, like a pizza. You can cut them into as many as you like, as long as the width is around an inch.
The butter you use should be cold because if it melts too soon, your dough wouldn’t be crumbly. If the dough gets super soft for any reason, because the butter you used was on room temperature or melted, then place the dough in the refrigerator for 30 minutes to an hour, till the dough is good enough for you to handle. The heavy cream used in the recipe is an approximate measure. It honestly depends on the flour that you are using. If the dough doesn’t come together easily and if you feel its still dry, add a little more cream, little at a time. Similarly, if the dough is too sticky and gets hard to handle, you can always add a little more flour, one tablespoon at a time. Avoid overworking the dough, because scones do not need too much mixing. Less mixing makes softer scones. The dough should be soft, not sticky.
Scones are best when you serve them fresh out of the oven. If you have extra, its always better to freeze the dough and bale it when you are ready to eat. You can freeze them up to 2 months in an airtight container. When you want to use it, just thaw the dough and use it.
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
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- 2 cups All purpose Flour
- 1 tbsp Baking powder
- 1/4 cup Brown sugar
- 1/2 tsp Salt
- 1/3 cup unsalted butter Cold, cut to cubes
- 1 cup Chocolate chips
- 1 No. Egg
- 3/4 cup Heavy cream a little more or less according to your flour
- 1/2 tsp Vanilla essence
Ingredients
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- Pre heat the oven to 400 F. Cut the cold butter into cubes.
- In a large bowl, whisk together flour, baking powder, sugar and salt.
- Toss the butter in to the flour mixture. To mix the butter in, you can use a pastry cutter though using your fingers are perfectly fine too. Mix until the flour has little uneven butter pieces throughout and the mix is a little crumbly.
- Nix in Egg with Heavy cream and Vanilla essence.
- Add the Chocolate chip to the flour.
- Add the Heavy cream mix to the flour with a spatula. Add it to the flour little at a time.
- The dough should be nice and soft. If it feels crumbly, add a little more cream. Don't overmix.
- Transfer dough to a floured surface and knead it gently until a ball forms. Roll the dough in to an 8 inch circle, keeping a thickness of around an inch. Cut with a cookie cutter.
- Place on a baking tray and brush the top with a little heavy cream. Bake for 12-15 minutes until golden brown.
- Transfer on a wire rack and let it cool for 5-10 minutes.
- Serve warm or on room temperature. Spread some liquid chocolate before serving.
