School just started for my youngest daughter and I feel guilty for how happy I am to have some time to myself again. I adored the short time we had together this summer, but I am definitely the type of person who thrives on a schedule. I can finally start to check things off my to-do list again!
I love to surprise my girls with a warm breakfast during the week. And by warm, I mean bakery style pastries fresh out of the oven. Pancakes, French toast, eggs and bacon are reserved for the weekends. But muffins or scones are something I can do by making the dough/batter the night before. Then, when I wake up in the morning, I preheat the oven while getting myself ready. Once the oven is ready, these Chocolate Chip Scones only take about 15 minutes to bake.
First, start out with very cold ingredients. Cut your cold butter into cubes and put it in the refrigerator for a few minutes. Measure your heavy cream into a cup and stick it back in the fridge until you’re ready to use it. You can even measure out your flours and put them in the fridge for a few minutes. It’s not absolutely necessary but some people feel it keeps the butter colder.
Use your hands! I like to use my hands instead of a pastry cutter or food processor because I can see exactly when the butter has been properly cut in.
Don’t over work the dough. If you’ve followed us for awhile, you hear me say this ALL. THE. TIME. Don’t overmix any of your baked goods. Unless otherwise stated in the recipe, once you’ve added the dry ingredients to the wet ingredients (or vice versa) you should mix JUST until everything is combined. Instead of kneading the dough, we’re really just using our hands to bind the dough together.
Make the dough the day/night before you want to enjoy them. Shape into a circle by hand, about 1 inch thick. Wrap in plastic wrap and rest in the fridge overnight. In the morning, you’ll cut the circle in quarters, then cut each of those triangles in half. You’ll end up with 8 scones.
Now just bake for 12-16 minutes and they’re ready to be devoured!
Don’t Rush It!
Before baking, preheat your oven and then wait at least another 10 minutes after the oven has reached 425°.
The scone dough needs to be completely chilled before cutting and baking. If you rush the process, and the dough isn’t cold when you put it into the hot oven, the scones will melt and you won’t get that nice flaky rise.
Chocolate Chip SconesCourse: BreakfastDifficulty: Easy
All Purpose Flour 155g
Cake Flour 155g
Baking Powder 1 Tbsp
Salt 1/2 tsp
Heavy Cream 255g
Mini Chocolate Chips
- Cut cold butter into cubes about 1/4 inch and refrigerate while you prepare the other ingredients.
- Measure heavy cream into a cup and refrigerate while you prepare the other ingredients.
- In medium sized bowl combine flours, baking powder, sugar and salt. Use a fork to whisk.
- Add butter cubes to dry ingredients. Use your fingers to pinch the butter into the flour mixture. Don’t rub the butter. We want to end up with pea sized butter, not flattened butter. Work quickly so the butter stays cold. If it feels like it’s getting too warm, just pop the bowl in the fridge for a few minutes.
- Once the butter is pea sized, add mini chocolate chips and toss with fork. Pour the cold cream over the mixture. Use the fork to combine the cream with the flour mixture.
- Once the mixture has started to come together, turn it out onto the counter (it should still be a little crumbly) and use your hands to bind the ingredients together to form a ball.
- Lay a piece of plastic wrap on the counter. Place the dough in the middle of the plastic wrap and flatten to about 1 inch with your hands.
- Wrap tightly with plastic and place in the refrigerator.
- Preheat oven to 425° and prepare aluminum baking sheet with parchment paper.
- When the dough is completely chilled, cut into 8 triangles. Place on parchment paper at least 2 inches apart.
- Bake for 12-16 minutes, or until scones are golden brown.