Chocolate Chip Scones

Ingredients

• 2 cups plain flour ((*Note 1))
• 1/2 teaspoon table salt
• 2 1/2 teaspoons baking powder
• 8 tablespoons butter ((*Note 2))
• 1 cup chocolate chips ((dark or milk *Note 4))
• 1/3 cup white granulated sugar
• 1 tablespoon vanilla extract
• 2/3 cup cream ((*Note 3))
• 1/4 cup flour ((dusting the counter))
• 1/4 cup raw sugar ((top of scone))
• 3 tablespoons cream ((brushing tops of scone))
• 1/2 cup icing sugar ((powdered sugar))
• 1 teaspoon vanilla extract
• 2-4 tablespoons cream

Instructions

1. 1

   Line a large baking tray/baking sheet/cookie sheet with baking paper or parchment paper.

2. 2

   In a large bowl, whisk together the flour, salt, and baking powder.

3. 3

   Cut the cold butter into small blocks, and add to the flour. Rub the butter into the flour until there are only pea-sized pieces of butter left. You can also use a pastry cutter or two knives to cut the butter into the flour, which is helpful if you have warm hands. *Note 4

4. 4

   Add the sugar and chocolate chips to the butter-flour mixture. Stir through with a fork. Then pour in the cream and vanilla extract. Mix together with a fork until most of the flour seems to be moist.

5. 5

   Turn out the scone mixture onto a lightly floured surface. Bring the dough together. The dough will look a bit dry, so using a bench scraper, fold the edges of the dough over into the middle. Then when it is mostly cohesive, cut the dough in half, place one half on the other, and press down. Then press the dough into a circle about 7-8 inches across, and about an inch tall. Cut into 8 wedges using s sharp knife. Transfer the dough by the large scones onto the prepared baking sheet, with approximately 2cm of space between each scone. Refrigerate the scones for 1 hour.

6. 6

   In the last 20 minutes of the scones rest in the fridge, preheat the oven to 200°C/400°F.

7. 7

   Brush the tops of the refrigerated unbaked scones with 3-4 tablespoons of cream. Sprinkle the top of each scone with about 2 teaspoons of coarse sugar. Bake for 25 minutes or until the scones are a beautiful golden brown.

8. 8

   Remove from the oven and allow to cool for 10-15 minutes, before placing on a wire rack to cool completely.

9. 9

   While the scones are cooling, stir together the icing sugar, vanilla, and cream. Drizzle the glaze over the buttery scones and then serve the freshly baked scones.