We all have tough times. Sometimes it just hasn’t been your day, but other times you discover your ex is getting remarried. Try not to smash these scones with your hand on one of those days. These sweet, sturdy pastries deserve better. By-the-by, they taste even better when dunked into a mug of hot coffee.
- Yield: 8 scones
- Preparation Time: 15 Minutes
- 2 cups all-purpose flour, plus more for work surface
- 2½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup (1 stick) unsalted butter, chilled
- ½ cup heavy cream, plus 2 tablespoons for brushing
- ½ cup light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup mini semi-sweet chocolate chips
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk the flour, baking powder, ground cinnamon, and salt to combine. Using a box grater, grate the butter into the dry ingredients, then toss with either your hands or a fork to combine.
- In a small mixing bowl, add ½ cup heavy cream along with the brown sugar, egg, and vanilla extract, and whisk to combine.
- Pour the liquid mixture into the flour mixture and stir with a rubber spatula to combine. Fold in the chocolate chips.
- Work the dough into a ball and transfer to a lightly floured work surface. Press the dough into an 8-inch circle about 1 inch thick. Cut eight triangles from the dough and place them 2 inches apart on the prepared baking sheet.
- Brush the scones with the remaining heavy cream and bake for 25 minutes, or until golden brown with edges just slightly crispy.