Quick Chocolate Chip Scones for a Winter MorningKelsey Banfield
With all the snow around here I’ve been spending a lot more time indoors with my daughter. We like to go out to play in the snow, too, but she gets cold after a very short time. One of the baking projects we’ve been in to lately is making these simple scones. My daughter loves to put her hands in the mix and get messy. I like to let her do this because she can really get her hands into the batter without me worrying about anything getting ruined or dirty. These scones are very forgiving. Most of the time we add mini chocolate chips to the scones since she is always beside herself when she is allowed chocolate at breakfast. But I’ve also made them with dried cherries, raisins and cinnamon chips. They all taste great, add in whatever you feel like and have fun. Once everything is assembled bake up the batter and breakfast, or a great afternoon snack, is ready for everyone.
Chocolate Chip Scones
2 cups all-purpose flour, plus more for tossing the chips
1/3 cup granulated sugar
1 teaspoon baking powder
1 teaspoon orange zest
6 tablespoons chilled butter, cut into small pieces
1/2 cup mini chocolate chips
1 large egg yolk
3/4 cup heavy cream
1 teaspoon vanilla extract
3 tablespoons raw sugar
1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper or a silicone liner.
2. Sift the flour, sugar, baking powder together into a bowl. Add the orange zest and use your fingertips to rub it with some of the sugar to release and enhance the orange flavor.
3. Add the butter pieces to the dry ingredients and work them in with your hands or a pastry blender until the mixture resembles small peas. Toss the cinnamon chips with a pinch of flour and then add them to the butter mixture.
4. In a separate bowl whisk together the egg yolk, heavy cream, and vanilla. Pour the cream mixture into the butter mixture in a steady stream, stirring continuously until everything is incorporated and a sticky dough forms. Reserve the bowl that contained the yolk, cream, and extract.
5. Remove the dough from the bowl and place it on a lightly floured work surface. Use the heal of your hand to press the dough into a circle that is one inch thick and cut it into eight even-sized wedges. Place these on the prepared baking sheet and use a pastry brush to lift up the remaining yolk, cream, and vanilla extract from the bowl. Brush the tops of each scone with this mixture and scatter the raw sugar evenly on top.
6. Bake the scones for about 25 to 28 minutes, or until the edges are golden brown.