Ingredients
3 1⁄2 cups bread flour (450 grams)
6 tablespoons granulated sugar
1 1⁄2 tablespoons baking powder
1⁄2 teaspoon salt
6 tablespoons butter, frozen
2 large eggs
1 cup whole milk or heavy cream
2 teaspoons vanilla extract
1 cup chocolate chips
2 beaten eggs or 2-4 tablespoons heavy cream, for brushing
Coarse sugar, for garnish, optional
Preparation
Step 1
Line two baking sheets with parchment paper.
Step 2
In a large bowl, whisk the flour, sugar, baking powder, and salt.
Step 3
Grate the frozen butter using a box grater and add it to the flour mixture. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Step 4
In a separate bowl, whisk the eggs, milk, and vanilla until blended. Make a well in the center of the dry ingredients and pour the wet ingredients inside. Mix gently until about halfway combined. Add the chocolate chips, and mix again until the dough comes together in a shaggy ball.
Step 5
Turn the dough onto a lightly floured surface, press and fold it over a few times until it’s soft and mostly holding its shape.
Step 6
Cut the dough in half and pat each half into a 1 1/2 – 2 inch tall circle. Cut each circle into 6 wedges with a bench scraper or sharp knife. Transfer the scones to the baking sheets, giving them 2-3 inches of space. Brush the tops with the beaten egg or cream and place the trays in the fridge for 20-30 minutes to rest.
Step 7
Preheat the oven to 400°F (205°C).
Step 8
Remove the trays from the fridge and brush again with more beaten egg or cream. Sprinkle the coarse sugar over the top, if using.
Step 9
Bake for 15-20 minutes until golden brown and fluffy.
Step 10
Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve and enjoy!
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