Chocolate Chip Cream Scones

Chocolate Chip Cream Scones

Morning.
Tired.
Hungry.
Carb needed.
Butter needed.
Chocolate needed.

Scones.

Scones are the best because you can make it all in one bowl, be half asleep listening to NPR Morning Edition or watching the morning news, pop them into the oven, and take a shower. When I headed out the door to work, I threw them into a cardboard bakery box and walked out the door with some lovely scones (my baking instructor drilled into me not to put hot items into any plastic container...they need to breathe in a cardboard container!)
 

Chocolate Chip Cream Scones

Adapted from: Cream Scones from the Art and Soul of Baking (page 152). This is a very good book - buy it on Amazon or find it in your library.

2 cups (10 oz) all-purpose flour
1/4 cup (1 3/4 oz) granulated sugar
2 1/2 t baking powder
1/4 t salt
1 stick butter (4 oz) (cold, cut into pieces)
1 cup (8 oz) heavy whipping cream (cold)
1/2 - 3/4 c miniature chocolate chips (depending on preference)

Topping
1 egg, lightly beaten
2 T sanding sugar or granulated sugar

1. Preheat over to 425 degrees
2. Mix together dry ingredients.
3. Using a pastry cutter, two knives or your fingers (I use my fingers), cut in the butter. (The book uses a food processor, but I like to make scones by hand...less to clean up!)
4. Add whipping cream and chocolate chips. Blend together quickly (I use my hands and/or a spatula). Do not overmix.
5. Shape into a round or square.
6. Brush with egg wash. Sprinkle with sugar.
7. Cut into shapes. Place on parchment or Silpat covered baking sheet.
8. Bake for 14-16 minutes until golden brown and delicious. I cut my smaller and got 16 scones.