These buttery scrumptious chocolate chip scones are tender and moist on the inside and crunchy on the outside and they make a tasty breakfast treat. They can be served with lemon curd. Enjoy!
Ingredients
Butter - 1 stick (Frozen)
Egg - 1
Brown sugar - 1/2 cup (packed)
All-purpose Flour - 2 cups
Baking powder - 21/2 tsp
Cinnamon - 1 tsp
Salt - 1/2 tsp
Heavy cream - 1/2 cup
Vanilla essence - 1tbsp
Chocolate chips (mini) - 1 heaping cup.
Method
Preheat the oven to 375 F. Line a baking sheet with parchment paper.
Combine the Flour, Baking powder, Salt, Cinnamon, and set aside. In a large bowl, whisk the cream, egg and vanilla together. Add the brown sugar and combine until the brown sugar is dissolved. Combine the flour mixture slowly and gently mix everything together. Grate the frozen butter and add it to the mixture and combine it with a pastry cutter or your fingers. Gently fold the mini chocolate chips into the mixture.
The dough may be a little wet. Work the dough into a ball and press the dough into a 8 inch pie pan. Cut into equal wedges using a sharp knife and arrange them in the baking sheet.
Bake them for 20-25 minutes or until they are golden brown. Remove from the oven and allow them to cook for few minutes.
Scones are best enjoyed when you eat them right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.
