I love donuts just as much as the next person; however, I know they’re the antithesis of healthy. Scones on the other hand I feel are different. They’re not overly sweet and you can eat them without your teeth starting to immediately ache with that first bite when something has been made with excessive amounts of sugar.
Scones are a decidedly English “thing” especially when paired with afternoon tea. They were one of the many goodies that were served at the afternoon tea I attended in Hawaii last fall. Scone flavors are varied and plentiful-when I visited a lavender farm on the Hawaiian island of Maui, I actually got to eat lavender flavored scones which were delicious and extremely unique.
I kept my special Friday dinner simpler last week (I made a mushroom broccoli and ham quiche) so I could do some baking. I was amazed at how almost effortless it was to make the scones. I don’t “love” having to roll out dough (I tire of flour messes easily) but really, there was nothing to it. I did swap out currants for chocolate chips since one, I wasn’t entirely sure where currants would be in my supermarket and two, chocolate chips are much more fun! But the recipe below is definitely something you can experiment with in terms of trying even another filling (i.e. raisins, blueberries).
I would definitely recommended heating them up to eat them, they taste that much better!
Chocolate Chip Cream Scones
recipe adapted from Rick Rodgers’ Breakfast Comforts
2 cups all-purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 cup unsalted butter, plus room temperature butter for serving
1/2 cup mini chocolate chips
1 cup heavy cream
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a bowl, mix together the flour, sugar, baking powder, and salt. Using a pastry blender or 2 knives, cut the 1/2 cup butter into the flour mixture just until the mixture forms coarse crumbs about the size of peas. Stir in the chocolate chips. Pour the cream over the dry ingredients and stir with a fork or rubber spatula just until combined.
Turn the dough out onto a lightly floured work surface. Using floured hands, pat out into a round about 1/2 inch thick. Using a 3-inch biscuit cutter, cut out as many rounds as possible. Gather up the scraps, knead briefly, and continue patting and cutting out to make more scones. Place 1 inch apart on the prepared baking sheet. (NOTE: I needed to use additional flour in order to handle the dough as it was quite sticky.)
Bake until golden brown, 17-20 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature, with jam and butter on the side.