I’ve been on a serious scone kick lately. Previously, I’d never made them. It was just too intimidating for me. And that now seems ridiculous. Scones are probably one of the easiest things to make. They are also super versatile and quite elegant, as far as breakfast foods are concerned. You can add just about anything you want to a scone, be it savory ingredients or a more sweet rendition.
We added chocolate chips to ours to make them pleasing for any young children that would happen to attack them before they make it to the kitchen table at breakfast. Now, I’m interested in exploring the wide world of scones! And I really want to have a tea party where the only food is twenty different varieties of scones… Lame, I know. But I think it’d be a fun way to enjoy these tasty breakfast treats.
Recipe from King Arthur Flour
- 2½ cups flour
- ½ tsp. salt
- ¼ cup sugar
- 2¼ tsp. baking powder
- 6 Tbsp. butter, cubed
- 2 tsp. vanilla
- ¾ cup heavy cream
- 2 eggs
- 2 cups chocolate chips
- coarse sugar for sanding
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, salt, sugar and baking powder.
- Cut in the cubed butter and mash it until the mixture resembles coarse sand.
- Whisk together heavy cream, vanilla and eggs. Set aside 2 Tbsp. of the mixture. Add the wet ingredients to the dry and stir to form a moist mixture.
- Add in the chocolate chips and stir to combine.
- Turn the dough onto a lightly-floured surface. Form the dough into a rectangle, about 1″ thick. Take a knife and slice the dough vertically into three sections. Then slice the dough horizontally into three sections. You should have a set of squares.
- Go through each square and slice into two triangles. Lay the triangles on your baking sheet.
- Brush each scone with the reserved egg mixture. Sprinkle coarse sugar on top.
- Bake the scones for 20 minutes until golden brown.