These scones were a favorite treat at Allan’s coffee shop. They are super easy to make, but also super easy to mess up.
Be sure to start with cold butter and cold whipping cream. The less the dough is handled, the better the scones will be. Feel free to make the dough and place in the refrigerator a few hours or over night before baking. Remember that a cold dough and a warm preheated oven help these scones stay nice and flakey.
Ingredients
- 2 c flour
- 1/4 c sugar
- 1/4 tsp salt
- 1 Tbl baking powder
- 5 Tbl unsalted butter cold or even frozen
- 1 1/4 c whipping cream
- 3/4 c mini chocolate chips optional
- 2 Tbl cinnamon Sugar optional
Servings: scones
Instructions
- Preheat oven to 375 degrees F. if not going to refrigerate over night.
- Combine flour, sugar, salt and baking powder.
- Optional: Use frozen butter and finely grate before cutting into flour.
- Cut in cold butter with pastry chopper till crumbly.
- Mix in cold whipping cream.
- Add mini chocolate chips.
- Stir with spatula and then hands.
- Knead 3-5 times till smooth.
- Optional step: Place wrapped dough in refrigerator at least 15 minutes, but up to overnight. Remember to preheat the oven before baking.
- Roll about 3/4 inch thick disk and about 8 inches in diameter.
- Cut into pie shaped wedges.
- Place on ungreased cookie sheet close to, but not touching each other.
- Top with raw sugar or cinnamon sugar.
- Bake at 375 for 13-15 minutes and until lightly browned on top.
Recipe Notes
OPTIONAL: Also very good with cinnamon chips.
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