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About this recipe:
I was in my early twenties and had never eaten a proper scone. My initial encounters had all been tasteless affairs: coffee-chain-store scones that crumbled all over my lap when I bit into them and left me frantically guzzling down coffee as I tried to swallow those dry, sugary pieces. All that changed one crisp fall day when I was working the morning shift at the Blue Heron.
We were in between rushes, and I was trying to slurp down my iced vanilla latte before the next line of people marched in. Colleen pulled out a baking tray from the oven, and I’ll never forget that sight.
Beautiful, creamy white triangles glittering with sugar icing and speckled with chocolate made their way to the wire racks. The flaky, buttery layers called to me, and I decided I owed them another chance. Each bite I took included tiny bits of rich, dark chocolate, a not-too-sweet icing that kept the scone moist and tender, and a creamy, flaky scone base that held the whole affair together. It was inevitable: I was hooked for life.
Chocolate In Scones?
There are some who believe that chocolate does not belong in scones, ever, but I respectfully disagree (and have a similar opinion regarding sprinkle scones and white chocolate scones). While I love fruit in scones, like my Double Apple Scones and Raspberry Scones ), sometimes a hit of chocolate is just what is needed with a steaming cup of coffee.
I like to use mini chocolate chips in my scones. I find that the smaller chip holds it shape well while baking and adds just the right amount, so the pastry is more about the scone base instead of intense chocolate throughout. I like Ghirardelli’s barista chocolate chips, as they are even smaller than grocery-store bought mini chips, but regular ones will work just fine.
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How I Make My Scones
I have made many scones over the years, and have finally settled on this recipe with a buttery scone base, crème fraîche, and an extra egg yolk for rich flavor and tenderness.
This scone recipe includes folding the dough over several times to create multiple flaky layers, which helps the scones bake up tall and lofty. A drizzle of icing to the scones while still warm helps keep the scones stay tender for hours after baking.
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Using A Stand Mixer for Scones Makes Thing Easier
I prefer to use a stand mixer when I can in my baking – after decades of baking, I’ve developed wrist issues and find it helps keep that pain at bay. However, if you don’t have a stand mixer or don’t want to use it here, you can make the scones without one.
Put the dry ingredients in a large bowl, and then use a pastry cutter to cut in the butter until the butter is the size of peas. Add the wet ingredients and fold with a spatula until just combined. Add the chocolate chips, gently fold into the dough, and proceed with the recipe.
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Tender, Buttery Chocolate Chip Scones
Ingredients
- 1/2 cup [120 g] crème fraîche
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 2 1/4 cup [320 g] all-purpose flour
- 1/4 cup [50 g] granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 12 tablespoons [1 1/2 sticks or 170 g] unsalted butter, cold, and cut into 1/2 in [12 mm] pieces
- 1/3 cup [50 g] mini chocolate chips
- Heavy cream, for brushing
Icing
- 1 tablespoon unsalted butter, melted
- 2 to 4 tablespoons water
- 1/2 teaspoon pure vanilla extract
- Pinch salt
- 1 1/4 cup [150 g] confectioners' sugar
Instructions
For the scones
- Line a sheet pan with parchment paper. In a medium bowl or liquid measuring cup, whisk together the crème fraîche, egg, yolk, and vanilla. Set aside.
- In the bowl of a stand mixer fitted with a paddle, combine the flour, sugar, baking powder, and salt. Add the butter and mix on low speed until the flour-coated pieces are the size of peas.
- Remove the bowl from the mixer and use a spatula to fold the wet ingredients into the dry until just combined. Add the chocolate chips and mix again until combined. Transfer the dough to a lightly floured surface and knead four to six times, until the dough comes together, adding more flour as necessary if the dough is sticky. Pat the dough gently into a square and roll it into a 12 in [30.5 cm] square, dusting with flour as necessary. Fold the dough in thirds, like a business letter. Fold the dough in thirds again by folding in the short ends, making a square. Transfer it to the prepared sheet pan and put it in the freezer for 10 minutes. You can watch a video here to see how to do this step.
- Return the dough to the floured surface, roll it into a 12 in [30.5 cm] square, and fold it in thirds. Turn over the dough so it’s seam-side-down, and gently roll out the dough into a 12 by 4 in [30.5 by 10 cm] rectangle. With a sharp knife, cut it crosswise into four equal rectangles, then cut each rectangle diagonally into two triangles. Transfer the scones to the prepared sheet pan and freeze the scones while the oven is preheating.
- Meanwhile, position an oven rack in the middle of the oven and preheat the oven to 375F [190C]. Stack the sheet pan with scones on another sheet pan. Brush the tops of the triangles with a little heavy cream, making sure it doesn’t drip down the sides. Bake until the tops and bottoms are light golden brown, rotating the pans halfway through, 18 to 25 minutes.
For the icing
- While the scones are baking, in a medium bowl, whisk together the melted butter, water, vanilla, and salt until smooth. Add the confectioner’s sugar and use a spatula to mix together, then whisk until well combined and smooth. Add more water, one tablespoon at a time, to thin the icing to your preferred consistency; the icing should be thick but pourable.
- Transfer the top sheet pan to a wire rack and ice the scones immediately, using the back of a spoon or offset spatula. Scones are best eaten the same day they are made.
Variations
- Espresso-Chocolate Scones: Add 1 teaspoon finely ground espresso to the bowl with the dry ingredients. Replace the water in the icing with room temperature espresso or strong coffee. Cardamom-Espresso-Chocolate Scones: Add 2 teaspoons ground cardamom to the bowl with the dry ingredients. Replace the water in the icing with room temperature espresso or strong coffee.
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