Saturday, February 18, 2012

Chocolate Chip Scones

I have some catching up to do.  We have enjoyed almond birthday cake, monkey bread, scones, and even cookies mixed in the blender in the last couple of weeks and I had intended to share them all right here.  But clearly I haven’t gotten round to it.  So where to start?  How about with the chocolate (and white chocolate) scones I made for Valentine’s Day breakfast this week?  Sound good? Perfect.

Instead of a cake or other chocolate-y dessert, I decided to make a batch of decadent scones for Valentine’s Day this year.  So early Tuesday morning, I made these scones based on a recipe from Deb at Smitten Kitchen.  The original recipe for these dreamy cream scones calls for currants, but I thought chocolate chips and white chocolate chips would be perfect for the occasion.  By the time Dan rolled out of bed, the apartment smelled of chocolate and baked goods and we enjoyed some dreamy and creamy scones for Valentine’s Day breakfast.  I made half with semi-sweet chips and half with white chocolate chips so we could share - feel free to use whatever kind of chocolate you love!

Chocolate Chip Scones
Makes 8 big scones

2 cups (10 ounces) unbleached all purpose flour
1 tablespoon baking powder
3 tablespoons sugar
½ teaspoon salt
5 tablespoons chilled, unsalted butter, cut into ¼-inch cubes
Generous ¾ cup chocolate chips
1 cup heavy cream

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone mat.

Whisk together the flour, baking powder, sugar and salt in a medium bowl.  Cut in the butter using a pastry blender, two knives, or your fingers until the dough mostly resembles coarse crumbs.  Stir in the chocolate chips.

Stir in the heavy cream just until the dough comes together.  Turn the dough onto a lightly floured surface and knead the dough for a few seconds, incorporating any dry spots.

To form the scones, pat the dough into a ¾ inch thick layer.  At this point, you could cut the dough into 8 wedges or use a biscuit or cookie cutter in the shape of your choice (such as a heart).  I don’t have a heart shaped cutter, so I used a paring knife to cut out heart shapes.  Leftover scraps can be pressed together to cut out additional scones, but try not to work the dough too much.

Place the scones on the prepared baking sheet and bake in the preheated oven for 12 to 15 minutes, until the edges are lightly golden brown.  Cool on a wire rack.  Keep leftovers covered at room temperature.  

(Recipe adapted from Smitten Kitchen, originally from America's Test Kitchen Cookbook)

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