Friday, July 8, 2011

Chocolate Chip Cream Scones

I had never thought of using heavy cream to make scones until my friend Emily made these for us (thanks Emily!). I'm craving these about once a week, so I always have some cream in my fridge now days. It makes the scones so moist! How many times have you bit into a scone only to find it hard and dry? Maybe it's just me, but it seems to be the norm.

These are a simple breakfast treat that will impress certainly impressed me and my hubby!

Chocolate Chip Cream Scones
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder (yes, a full tablespoon!)
1/2 teaspoon salt
1 1/4 cup heavy cream
3/4 cup chocolate chips (we prefer semi-sweet in this recipe)

  1. Preheat oven to 425 degrees. Combine flour, sugar, baking powder and salt in a large bowl. Pour in cream and chocolate chips. Mix all together and knead the dough about 10-12 times.
  2. Spray a cookie sheet and pat dough out into a 10" circle, dough will be about 1 1/2 - 2" thick. Using a knife, cut dough like a pizza into triangles. Gently, and barely, separate each of the triangles with the knife. (There shouldn't be much space between each triangle, just a little so there's room for the scones to expand. If you leave too much space in between the scones, the scones will have crunchier sides. We prefer them to have soft sides, so just a little sliver of space will do.)
  3. Bake for approximately 16-18 minutes. For the yummiest scone, serve them warm. (Though they are delicious cold as well). The tops of the scones should be a light golden color.

1 comment:

Mauri said...

yum, yum, yum! I'll need to be making all three of these new recipes! thanks for sharing!