2cups(250 g) all purpose flour, plus more for dusting work surface
3Tablespoonsgranulated sugar, plus more for sprinkling on top
1Tablespoonbaking powder
½teaspoonsalt
4Tablespoonscold, unsalted butter
¾cupcold heavy cream, plus more for brushing on top
1large egg
1teaspoonpure vanilla extract, optional
1cupsemisweet chocolate chips
Instructions
Line a baking sheet with parchment paper. Set aside.
In a large bowl, whisk together flour, sugar, baking powder and salt.
Use a box grater to shred butter into small pieces (it's best if the butter is frozen, refer to video). Alternatively, cut butter into small 1/4-inch pieces. Add butter to flour mixture and cut butter into the mixture by using a pastry cutter or your hands.
In a separate bowl or measuring cup, whisk together heavy cream, egg and vanilla. Pour the heavy cream mixture into flour mixture.
Use a wooden spoon or silicone spatula to mix ingredients together until large dough crumbles form (avoid over mixing!) Stir in chocolate chips just until incorporated.
Use your hands to form dough into a loose ball. If the dough is too dry and doesn't come together, add another Tablespoon of cream. If the dough is too wet (like cookie dough), add another Tablespoon of flour. Transfer dough ball to a floured work surface and press into an 8-inch round disc. Use a bench scraper or sharp knife to cut dough into 8 triangles.
Place scones on prepared baking sheet. Brush the scones with cream and sprinkle with additional sugar if desired. Place baking sheet in the refrigerator to keep the scones cold while the oven preheats (about 15 minutes).
Preheat oven to 400° F. Once the oven beeps, wait 5 more minutes so ensure it is at 400 and hot!
Remove scones from the refrigerator and transfer them to the oven. Bake for 20-22 minutes or until the edges are golden brown. Let scones cool on the pan for a few minutes before transferring to a wire rack. Serve scones warm or at room temperature.
Notes
Store scones in an airtight container at room temperature for 2 days. Scones are best when they are eaten the day they are baked.Freeze in a ziplock bag for up to 2 months. When ready to bake, place chocolate chip scones on a parchment-lined baking sheet at room temperature. As the oven preheats, the scones will loose some of their chill and will be ready to bake according to recipe.High altitude adjustments: Use only 2 teaspoons of baking powder. When forming the dough ball, you may need an additional tablespoon or two of cream if your flour is extra dry.