Creamy Chocolate Chip Scones

There are no words to describe the melt-in-your mouth deliciousness of these scones. They’re also fairly easy to make if you follow the directions exactly. If you’re trying to impress someone with a homemade breakfast, you need not look any further, you’ve found the key! I discovered this Smitten Kitchen recipe for currant scones but forgot to buy currants so improvised with chocolate chips (that I always keep readily available!). They turned out flaky, buttery, and not at all dry. They’re especially delightful with a cup of tea and a good book. This recipe will definitely become a staple in my home.

Makes 8 large scones or 16 small scones.

-2 cups unbleached all-purpose flour
-1 tblspn baking powder
-3 tblspns sugar
-1/2 tspn salt
-5 tblspns chilled, unsalted butter, cut into 1/4-inch cubes
-1/2 cup chocolate chips
-1 cup heavy cream (or coconut creamer if dairy free)

-Preheat oven to 425°F
-Move oven rack to middle of the oven
-Mix flour, baking powder, sugar and salt in large bowl
-Use two knives, a pastry blender, or your hands to cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps
-Stir in chocolate chips
-Stir in heavy cream with a rubber spatula until dough begins to form, about 30 seconds
-Transfer the dough and all extra flour from the bottom of the bowl to your countertop and knead by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds
-Form scones by either pressing the dough into an 8-inch cake pan
-Cut into 8 wedges with a knife
-Place wedges on ungreased baking sheet
-Bake until scone tops are light brown, 12 to 15 minutes
-Cool for at least 10 minutes

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