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Ingredients
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Dough
Finishing
Method
Dough
- 1
Preheat and prepare
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat. Place a cooling rack nearby.
- 2
Combine dry ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly distributed.
- 3
Cut in butter
Add the very cold, cubed unsalted butter to the flour mixture. Using a pastry cutter, two forks, or fingertips (working quickly), cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining. These bits create flaky layers when baked.
- 4
Add chocolate chips
Stir the semisweet chocolate chips into the flour-butter mixture so they are evenly distributed.
- 5
Mix wet ingredients
In a small bowl, whisk the egg, 3 tablespoons heavy cream, 3 tablespoons buttermilk, and vanilla extract until smooth.
- 6
Form dough
Make a well in the center of the dry mixture and pour the wet mixture in. Using a rubber spatula or wooden spoon, gently fold until the dough just comes together. Do not overmix; it will be shaggy and a little sticky. If dough seems overly dry, add up to 1 tablespoon more heavy cream or buttermilk; if too wet, add 1-2 tablespoons flour.
- 7
Shape scones
Turn the dough out onto a lightly floured surface and pat into a round about 8 inches (20 cm) wide and 1-inch (2.5 cm) thick. For wedge scones, press the round to an even thickness and cut into 8 wedges with a sharp knife. For drop scones, gently flatten dough and use a 2 1/2-inch round cutter to cut rounds. Place scones on the prepared baking sheet spaced 1 to 2 inches apart.
Finishing & Bake
- 8
Brush and sugar
Brush the tops of each scone with 1 tablespoon heavy cream, then sprinkle evenly with turbinado or granulated sugar to give a glossy, slightly crunchy top.
- 9
Bake
Bake in the preheated 425°F (220°C) oven for 12 to 16 minutes, until the scones are risen, golden at the edges, and a toothpick inserted into the center comes out with a few moist crumbs (not raw batter). Rotate the pan halfway through baking for even color if your oven has hot spots.
- 10