about the recipe
Ever wanted that perfect pastry for a Sunday morning while sipping your coffee or tea? Well this is it.
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Pastry and scones do not have to be hard, and this recipe could not be simpler. A classic buttery and flakey base speckled and sprinkled with mini chocolate chips - a wonderful mix of savory and sweet!
tips & tricks
Don't overwork your dough. Since scones are a pastry, we want to be careful with how much the ingredients are warming up and how much gluten we are developing. To keep pastries like scones and biscuits light and fluffy, it's important to work in the cold butter quickly and gently.
Chilling the scones before baking is key - this will give you that delicious melt in your mouth texture. By chilling the dough, you're keeping the butter "suspended" in the crumb, which makes for flakey and buttery pastries instead of tough and cakey. Pro tip: I wait to preheat my oven until I am chilling the scones - usually it works out to be the perfect steps to do in parallel!
As always, measure the chocolate chips with the heart.
Store in an airtight container at room temperature for 3-5 days.
recipe
1
Preheat oven to 400°F. Prepare one cookie sheet with parchment paper.
2
In a medium bowl, whisk together flour, sugar, salt, baking soda, and baking powder. Cut cold butter into the dry ingredients with a fork, pastry cutter, or your hands. Be careful not to overwork the butter and let it warm up too much. Work quickly until the butter is roughly pea-sized and fully coated.
3
Measure heavy cream into a separate bowl and whisk in egg yolk and vanilla. Make a well in the dry ingredients and pour in cream mixture.
4
With a fork, gently fold together the dough until it starts to come together - dough should be shaggy. If too dry, add a little more heavy cream.
5
Scoop dough out onto the cookie sheet and form into a disc - approximately 8 inches wide. Cut the disc into sixths or eighths and pull the slices out slightly from each other. Place in the freezer for 20-30 mins.
6
After chilling the scones, brush with a little bit of heavy cream. Bake for 12-14 minutes or until golden brown and a toothpick comes out clean.
