It’s been a while since we’ve had English scones, but here’s the version that we tried over the weekend. Wayne wanted his without chocolate chips (and with jam), and although normally that’s my preference as well, this time it wasn’t. Just so you know, a single disc of dough divided into eighths is much easier than cutting out individual circles. This recipe is adapted from here.
Mini Chocolate Chip Scones
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup butter (see note)
1/4 cup cream
1/8 teaspoon vanilla extract
2-4 tablespoons mini chocolate chips
Combine the flour, sugar, baking powder and salt. Cut in the cold butter, then gently stir in the cream and vanilla. Mix in the chocolate chips. Divide the dough in half and form into two flattened discs on a baking sheet. Sprinkle lightly with sugar, if desired, and cut into eighths. Bake at 375° for 12-15 minutes.
Note: The author suggested grating frozen butter to help it incorporate better with the flour. I tried grating cold-from-the-fridge butter. Don’t try that. Although I succeeded, it was melting a lot faster than I expected it to. Next time I’ll follow the instructions better.