There are two recipes I’ve made repeatedly during the last year. I’m not sure a week has gone by that I haven’t made one or the other. One is the Chocolate Chip Breakfast Muffins from King Arthur. The other are the Brown Eyed Baker’s Scones.
The recipe can be found on her site HERE. I have a few notes throughout as to what we’ve found works for us. I highly recommend these scones.
Scones
- 3¼ cups all-purpose flour (Note: Make sure it isn’t packed)
- ½ cup granulated sugar
- 4 teaspoons baking powder
- ¼ teaspoon salt
- 12 ounces chocolate chips (we use semisweet)
- 2 cups heavy cream (cold)
Topping (I skip this step. They’re fine, in my opinion, without the topping)
- 2 tablespoons unsalted butter (melted)
- Granulated sugar(for sprinkling)
Directions:
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
- In a large bowl, stir together the flour, sugar, baking powder and salt. Stir in the chocolate chips.
- Using a wooden spoon, stir the heavy cream into the flour mixture, stirring just until ingredients are moistened.
- Turn the mixture out onto a lightly floured surface. Knead gently until a soft dough forms (about 2 minutes). (NOTE from Kat: Mine is super crumbly at this step. I knead it to get it to come together, sometimes drizzling extra cream.)
- Divide the dough into two equal balls. Working with one at a time, pat each one into an 8-inch circle and cut into 8 triangles. Transfer the triangles to the prepared baking sheets, spacing them 2 inches apart. Brush with the melted butter and sprinkle with sugar. (Kat: I skip the topping)
- Bake for 20 to 25 minutes, or until lightly browned. Serve warm or at room temperature.
