Chocolate Chip Scones were an answer to a serious problem. It is January and cranberries are no longer spilling from grocery store shelves (at least not around here) but I am still in need of delicious scones!
The Cranberry Orange scones were such a hit that I made them every weekend in November and a few times in December. I suppose I could be making them with dried cranberries as the Barefoot Contessa originally intended. It just doesn’t seem right after tasting the beauty of fresh cranberries. So this is where the chocolate chips come in.
I have a recipe for Chocolate Chip Scones that I’ve been using since junior high. However delicious those scones may be, they do not compare to the tremendous moistness of the cranberry ones. (The original recipe calls for about half the butter. Nuff said) So I thought I would try chocolate chips in place of cranberries and vanilla extract instead of orange juice.
Chocolate Chip Scones
2 cups plus 1/4 cup all-purpose flour
1/3 cup sugar plus 1 Tablespoon for sprinkling
1 Tablespoon baking powder
1/2 teaspoon kosher salt
12 Tablespoons cold unsalted butter
2 large eggs, lightly beaten
1/2 cup half and half
1 cup semi-sweet chocolate chips
1 teaspoon vanilla extract
For the egg wash:
1 egg, lightly beaten
1 Tablespoons water or milk
In a large bowl, combine flour, sugar, baking powder, and salt. Cut the cold butter into the flour mixture. Mix with your electric mixer on low until butter is the size of peas. Measure half and half in a measuring cup, add eggs and vanilla. Lightly beat wet ingredients. With mixer on low, add liquid ingredients to dry ingredients. Mix until combined. Fold in chocolate chips. Turn dough out onto a floured surface. Sprinkle more flour on top of dough and pat into a disk approximately 8-9 inches in diameter. Cut the disk into 8 pieces or cut into circles with a biscuit cutter.
Place scones on a parchment lined baking sheet. Brush with egg wash and sprinkle with sugar. Bake at 400 degrees for 15-17 minutes.