Bakery Style Cream Scones with Milk Chocolate

Here is entry #2 in the Quarantine Baking Scone Off.  These beat out yesterday’s by a slim margin because there were a little lighter, not quite as dense as yesterday’s entry but they weren’t as quick and easy to make as yesterdays.  There will be at least one more entry in the scone off so stay tuned.

Bakery Style Cream Scones with Milk Chocolate

2 cups flour

1 tablespoon baking powder

2 teaspoons sugar

1 teaspoon Kosher salt or 1/2 teaspoon table salt

4 tablespoons cold butter, cut into 1/2″ cubes

1 cup milk chocolate, I used milk chocolate chips because it’s what I had on hand

3/4 cup heavy cream

turbinado sugar or sugar crystals

1  Preheat oven to 400.

2  Whisk together flour, baking powder, sugar and salt.  Add butter and toss to coat butter pieces with flour mixture.  Using a pastry cutter or two forks, blend butter into flour mixture until your mixture looks like coarse meal.  Add chocolate and toss to combine, then stir in milk and cream to form a soft dough.

3 Turn dough onto a lightly floured surface and pat into a 7″ round.  Cut into 6 – 8 wedges, sprinkle generously with sugar crystals and arrange on a parchment lined baking sheet.  Bake until puffed and golden, about 25 minutes.

recipe from Serious Eats