I know, I know. I JUST wrote about scones, like, a month ago. Did I really think we needed another scone recipe?
Yes, we do. If it’s THIS scone recipe.
In addition to s’mores bars, Chelsea also wanted to make these scones while she was home for spring break. I couldn’t say no as she looks forward to baking when she comes home and I always let her choose the recipes.
Frankly, as we were preparing them, I was more than a little skeptical about the final product. The dough looked kind of bland and uninspired, and even while in the oven things were looking pretty hopeless. In fact, I was convinced that after one bite we’d look at each other, say “Meh”, and leave them for Mike and Conor (who will basically eat anything – bless them).
And then we took one bite. Looked at each other. And said “Oh. My. God”. I think we each polished off three – I don’t know, I really don’t like to think about it.
These are possibly even better than the “other” scones. Lighter-than-air (not a sensation one typically associates with scones), melt-in-your-mouth-tender, and just enough chocolate to take them to the next level of deliciousness. And what if I told you that they are even easier to make? No rolling out dough, just some patting into a square-ish shape and cutting into smaller square-ish shapes.
Make these. As soon as possible. You can thank me later. Just not with your mouth full. Which it will be.
adapted from The Food Librarian
2 c. (10 0z. ) flour
1/4 c. (50 g.) sugar
2 1/2 t. baking powder
1/4 t salt
1 stick butter – cold, cut into pieces
1 c. heavy cream
3/4 c. mini chocolate chips
1 egg, lightly beaten
2 T. sugar
Pre-heat oven to 425.
Combine dry ingredients in a bowl. Using a pastry cutter or two knives, cut the butter into the mixture till it resembles coarse cornmeal. Using a rubber spatula fold in cream and chocolate chips till just incorporated – do not over mix.
Pat dough into a square about 3/4-1″ thick and cut into 16 even pieces. Transfer to a parchment-lined baking sheet. Brush with egg and sprinkle with sugar.
Bake for 14-16 minutes, till golden brown. Eat as soon as you possibly can – just don’t ruin your dinner like Chelsea and I did.
This delicious recipe brought to you by Sheri Silver