Cream Scones with Chocolate Chips


2 cups flour

¼ cup sugar, plus sugar for sprinkling

2 ½ t baking powder

½ t salt

¾ cup semisweet mini chocolate chips

1 ¼ cups heavy cream

1 T milk or cream for brushing tops


Position rack in center of oven and preheat to 425.  Line a baking sheet with parchment paper.

In a large bowl, whisk the flour, sugar, baking powder and salt together thoroughly.  Stir in the chocolate chips.  Make a well in the center and pour the cream into it.  Use a rubber spatula to push the dry ingredients from the sides into the well, cutting and turning the mixture just until the dry ingredients are almost entirely moistened and the dough looks rough and shaggy.  Gather the dough into a lump and knead it gently against the sides of the bowl five or more times, pressing in the loose pieces, until the dough just holds together (it should not be smooth) and the sides of the bowl are fairly clean.

On a lightly floured board, pat the dough into an 8 ½ in round about ¾ inch thick.  Cut into 12 wedges.  Place them at least 1 inch apart on the baking sheet and brush the tops with milk or cream.  Sprinkle lightly with sugar.  Bake until the tops are golden brown, 12-15 minutes.  Let cool on a rack and serve warm or at room temperature.  Makes 12

Variation:  Substitute ¾ cup dried cranberries for the chocolate chips

Skills:  measuring, combining ingredients

Equipment:  parchment paper, baking sheet

Source:  Bittersweet by Alice Medrich