Thanks to my dear friend at Eat.At for reminding me about these chocolate chip cream scones – they are TDF. Unlike so many cream scone recipes, this delivers a moist, flavorful and truly rich scone experience. Of course you can make them without the mini chocolate chips or instead, add 1/2 of something else such as chopped dried cherries, dried blueberries (add a tablespoon of lemon zest too with the blueberries!), currants, etc.
These easy scones require no special equipment; they can be made by hand with a pastry blender (that’s how I made them) or in a food processor. They also freeze beautifully so they are perfect to make ahead of time and then take out of the freezer to enjoy as needed.
Easy Cream Scones (adapted from Cook’s Illustrated)
- 2 cups flour
- 1 Tbsp. baking powder
- 3 Tbsp. sugar
- 1/4 tsp. salt
- 5 Tbsp. unsalted butter, chilled, cut into small cubes
- 1/2 cup mini chocolate chips (or cherries, currants, etc.)
- 1 cup heavy cream
- Heat oven to 425 degrees F. Line baking sheet with parchment (if you don’t have parchment, spray with non-stick baking spray, preferably one with flour that is designated for baking).
- Put flour, baking powder, sugar and salt in food processor and pulse to combine. Distribute butter evenly over flour mixture and pulse with a few 1-second pulses. (I put the ingredients in a large bowl and combine by hand using a pastry blender. It takes only minutes).
- Pour cream over mixture, add chocolate chips if using and pulse until the dough starts to gather together.
- Transfer to a clean, lightly floured surface and knead for 5 – 10 seconds. Pat into an 8″ round and cut into 8 wedges or pat into an 8″ square, make 3 cuts across and 3 cuts down, then diagonally for 32 little tea-sized scone triangles.
- Bake 12-15 minutes until done (you are looking for just a smidgeon of browning around the edges. More than that and they’ll be overdone).
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