Perfect Chocolate Chip Scones My GoTo Buttery Tender Recipe
Perfect Chocolate Chip Scones buttery tender Britishstyle scones made with very cold butter cream egg Flaky quick and freezerfriendlytry my tips
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Cooking tools:
- Food processor
- Pastry cutter
- Bench scraper
- Kitchen scale
- Oven thermometer
- Cooling rack
- Pastry brush
- Skewer
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Chef's knife
- Fork
- Measuring cup
- Spatula
- Oven mitt
Ingredients
- 2 cups (250 g) all-purpose flour
- 1/3 cup (67 g) granulated sugar
- 1 tablespoon (15 g) baking powder
- 1/2 teaspoon (3 g) fine sea salt
- 6 tablespoons (85 g) unsalted butter, very cold, cut into 1/4-inch (6 mm) cubes
- 3/4 cup (180 ml) heavy cream, very cold
- 1 large egg (about 50 g), cold
- 1 teaspoon (5 ml) vanilla extract
- 3/4 cup (135 g) semi-sweet chocolate chips or chopped chocolate
- 1–2 tablespoons (15–30 ml) heavy cream or a beaten egg for brushing (for finishing)
- 1–2 teaspoons granulated or coarse sugar (optional, for sprinkling)
- Alternative: 3/4 cup (180 ml) buttermilk in place of heavy cream + egg (optional substitution)
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