Chocolate Chip Scones

Another weekend, another brunch with Ben’s family.  I really enjoy these mornings because 1. I get to eat my father-in-law’s fantastic omelettes and waffles, and 2. I have an opportunity to try out new recipes and get lots of feedback.  I have wanted to make these scones for over a year, no joke.  I don’t know why I waited so long.  These were a big hit with everyone who tried them.  They were very light and tender, and they tasted fabulous.  And of course, I love the simplicity of the recipe.  It is very quick and uses very few dishes.  I ended up baking mine almost 25 minutes, so I suggest baking to desired brownness rather than for a set amount of time.  I can’t wait to make these again!

Dark Chocolate Chip Scones

Yield: 24 scones

 

Ingredients:

3 ¼ cups all-purpose flour

½ cup sugar

1 tbsp. + 1 tsp. baking powder

¼ tsp. salt

2 cups (12 oz. pkg.) dark chocolate chips

2 cups heavy whipping cream

2 tbsp. butter, melted

additional sugar, for sprinkling

 

Directions:

Preheat the oven to 375°.  Lightly grease two baking sheets.

 

Stir together flour, sugar, baking powder, and salt in a large mixing bowl.  Stir in chocolate chips.  Add whipping cream to flour mixture, stirring just until ingredients are moistened.  Turn the mixture out onto a lightly floured surface.  Knead gently until a soft dough forms, about 2 minutes.

 

Divide dough into 3 equal balls.  One ball at a time, flatten into a 7-inch circle; cut into 8 triangles.  Transfer triangles to prepared baking sheets, spacing 2 inches apart.  Brush with melted butter and sprinkle with additional sugar.

 

Bake 15-20 minutes or until lightly browned. 

Source: Brown Eyed Baker