Chocolate Chip Scones
makes 10-12 scones
- 1 1/2 cups all purpose or gluten-free all purpose flour
- 1 teaspoon xanthan gum only if using gluten-free flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 tablespoons cold unsalted butter cut into 1/2 inch pieces
- 1 cup cold heavy cream (plus 1 tablespoon extra for brushing tops)
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon cinnamon sugar (optional)
Preheat oven to 375 degrees.
- In a large bowl, whisk together flour, xanthan gum (if using gf flour), sugar, baking powder, and salt.
- Add butter pieces to the bowl and using a pastry cutter or two knives, cut the butter into the flour until mixture resembles coarse crumbs (there will be bits of different sized butter).
- Stir in cold cream just until combined.
- Gently fold in chocolate chips.
- Pour mixture onto a sheet of waxed paper that has been lightly dusted with flour, knead into a ball with hands lightly dusted in flour, and pat into a 1/2 to 3/4 inch thick disk (I did 1/2 inch because I like mine on the thinner side). Quickly knead scraps into a ball, pat into disk and cut into more scones, repeating until dough is gone.
- Using a 2 1/2 to 3 inch biscuit cutter or drinking glass lightly dusted in flour, cut out scones and place two inches apart on a baking sheet lined in parchment paper.
- Brush tops with the heavy cream using a pastry brush or your finger tips, and sprinkle with cinnamon sugar if desired.
- Bake until golden brown, 15-20 minutes.
- Cool scones on a wire rack.
- Serve warm!
recipe adapted from Art of Gluten-Free Baking
all photos via the aesthete and the dilettante