MCCC Scones
Course
Breads
Servings
8
scones
Servings
8
scones
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
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.