serves 8
difficulty Moderate
equipment
  • bowl
  • baking sheet
author Kristin Rosenau
write-up Write Up
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
240 g 2 cup 240 g (2 cup) wheat flour  
  1. preheat oven to 350 degrees f (180 degrees c).
  2. in a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
56 g 1/4 cup 56 g (1/4 cup) granulated sugar  
  1 tbsp 1 tbsp baking powder  
  1/2 tsp 1/2 tsp salt  
85 g 6 tbsp 85 g (6 tbsp) cold butter (cubed)  
  1. cut in butter with pastry blender or your hands until mixture resembles coarse sand.
128 g 3/4 cup 128 g (3/4 cup) semisweet chocolate chips  
  1. stir in chocolate chips. mix in egg, heavy cream, and vanilla until the dough comes together.
  2. turn out on a lightly floured surface, form a ball, and flatten it until it is about 1-inch thick.
  3. using a sharp knife dipped in flour, cut 8 equal pie wedges (for sweeter scones, sprinkle a little granulated sugar on top of the dough).
  4. transfer scones to a baking sheet and bake for 20-25 minutes, or until lightly browned. serve warm or at room temperature.
  1 whole (large) 1 whole large egg (slightly beaten)  
  158 ml 158 ml heavy cream  
  1 tsp 1 tsp vanilla extract