Chocolate chip scones
made with cream. They are definitely worth the extra cals! Nom nom! Best served
with tay! #chocolatechipscones #homemadescones #cookingincookley #enjoyfood #enjoymakingfood #bakingistherapy #whattodowhenstuckindoors ! —————————————————————
Ingredients (makes 6) * 280 g/10 oz. Plain flour, sifted
* 1 tablespoon baking powder
* 50 g/1.7 oz. granulated sugar
* 1/2 teaspoon salt
* 75 g/2.6 oz. cold butter, cut into small cubes
* 110g chocolate chips
* 1 large egg
* 220g double cream , plus extra for brushing the tops
* 1/2 teaspoon vanilla extract
1. Preheat the oven to 400°F/200°C. Line a baking sheet with baking paper and set aside.
2. In a large bowl, whisk together flour, baking powder, sugar, and salt. Toss the butter into the flour mixture and mix it with your fingers until the mixture resembles coarse meal and there are small uneven pieces of butter throughout.
3. Mix in chocolate chips. In a small bowl mix the egg, heavy cream and vanilla extract. Add most of the mixture to the flour mixture, leaving a bit for adding if needed. Stir mixture with a spatula or fork until dough begins to form. If dough is too crumbly, add more of the cream mixture as needed. Don’t overmix.
4. Transfer dough to a floured surface and knead gently until a ball forms.
5. For round scones: Pat dough into rectangle about ¾-inch thick. Using a 2.5-inch (6.5 cm) biscuit cutter, (or a glass if like us you don’t have one!) cut out as many rounds as you can. Press any leftover dough into another ¾-inch thick piece and repeat the process to get 2-3 more.
6. Place scones on prepared baking sheet. Brush the tops with heavy cream. Bake for 12-16 minutes, or until golden brown. Transfer baking sheet to a wire rack and allow to cool for 10 minutes. Serve warm or at room temperature.
We hope you enjoy these scones and remember to let us know how you got on by tagging us on instagram @cookingincookley please!