I always love finding new bakeries when I travel or go somewhere new. The idea of a storefront devoted to baked goods is my kind of place. When we first moved to our small town in Kentucky I spent some time searching for yummy bakeries. We stumbled upon a little spot in downtown called, Granny’s Goodies. “Granny” made an array of delicious cookies, cakes and treats but my absolute favorite were her blueberry scones. They were very moist, flavorful and gave me a whole new appreciation for an American-style scone. Typically the scones I’d tried seemed to dry out quickly and were more bread-like than cake-like. “Granny” made everything with an extra helping of sugar, but before I knew it, her little business was gone and I had nowhere to get a delicious blueberry scone…just the distant memory of a delicious scone.
After many years of trying many scone recipes, my daughter and I stumbled on this one. Thanks to our current quarantine situation I’ve given my kids free reign over a few fun breakfasts for the next few weeks. Of course my daughter chose to substitute chocolate chips for berries (because she’s a chocolate lover at heart–can’t blame her with the genes she has), and she proceeded to make the most delicious scone that brought me straight back to “Granny’s” shop. I knew these scones were too good not to share.
They are decadent, delicious and the chocolate chips push them into the “treat” category more than a “breakfast” category. The glaze puts them over the top, though I wouldn’t complain about eating them plain either. I can’t wait to try different combinations…lemon blueberry being a favorite of mine. If you are looking for a luxurious treat to splurge on during this quarantine or just something fun to make with your kids, this is it! I hope you love these sweet scones as much as we do.
- 2 ¾ cups all-purpose flour
- ⅓ cup sugar
- 1 teaspoon salt
- 1 Tablespoon baking powder
- 8 Tablespoons (half cup) cold unsalted butter
- 1 ½ cups semisweet chocolate chips
- 2 eggs
- 2 teaspoons vanilla extract
- ⅓ cup heavy cream
- ⅓ cup milk
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 2-4 Tablespoons heavy cream (or milk in a pinch)
- Preheat your oven to 425 degrees Fahrenheit. In a medium-sized bowl, whisk together the flour, sugar, salt and baking powder. Using a pastry cutter, cut the butter into the flour mixture until it forms small, pea-sized chunks and is finely incorporated. Alternatively you can grate the cold butter directly into the mixture. There should be no big lumps of butter.
- Add the chocolate chips to the flour mixture and mix together.
- In a separate bowl whisk together the eggs, vanilla, milk and heavy cream.
- Add the liquid to the flour mixture and stir together with a fork or spoon until moistened and sticking together. If you have a lot of flour leftover in the bowl, add a little extra cream a teaspoon or so at a time until it comes together. Scone dough will resemble pie dough more than cookie dough. The key is to not overmix it.
- Pull out a sheet of parchment paper and flour it. Turn the dough out and pat into a rectangular shape, about 1 inch thick. You can use your thumb as a guide to thickness. Put your thumb nail-side down next to the dough and the height should be about to your first knuckle.
- Using a sharp knife or a bench knife, cut the scones into six rectangles. Cut those six rectangles into triangles. You will be left with twelve triangular shaped scones.
- Using the same parchment paper (or a new one), lay the scones on a 12 by 18 baking sheet. Bake the scones for 11-14 minutes (depending on how crispy you want the edges). You can also freeze the scones before baking if you want to bake them later.
- While the scones are baking whip up the simple glaze. Whisk together the powdered sugar, vanilla and heavy cream. Add a little more cream as needed until you reach a pourable consistency.
- Let the scones cool a bit before pouring on the glaze (if you can wait that long!). Each scone should be topped with about 1 Tablespoon of glaze. Enjoy!
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