Chocolate Chip Scones

Believe it or not, but I've never really had a scone before. My nut allergy prevents me from trying a lot of baked goods that have not been prepared by someone I trust, and no one I know has ever made a scone. When I saw this recipe, I knew I had to try it out. I thought it would be difficult, but this is just about the easiest recipe ever! And these scones are sooo good. I obviously have nothing to compare it to, but I took them to work and everyone seemed to enjoy them. I am going to try blueberry scones next! I just made a half-batch because I only had 1 cup of whipping cream left from other recipes, so I've provided both the full and half recipes below.

[Dark] Chocolate Chip Scones

Ingredients:

Full batch (24 scones):

3 1/4 cups all-purpose flour

1/2 cup sugar

1 Tablespoon + 1 teaspoon baking powder

1/4 teaspoon salt

2 cups (12-ounce package) dark chocolate chips

2 cups heavy whipping cream

2 Tablespoons butter, melted

additional sugar, for sprinkling

Half-batch (12 scones):

1 1/2 cups + 2 Tablespoons all-purpose flour

1/4 cup sugar

1/2 Tablespoon + 1/2 teaspoon baking powder

1/8 teaspoon salt

1 cup dark chocolate chips*

1 cup heavy whipping cream

1 Tablespoon butter, melted

additional sugar, for sprinkling

*I used about a 1/2 cup of semi-sweet mini chocolate chips because it was all I had on hand. These actually worked really well! I love the mini chocolate chips because you don't have to use as many.

Directions:

1. Preheat oven to 375F. Lightly grease two baking sheets (1 baking sheet for half-batch).

2. Stir together flour, sugar, baking powder, and salt in a large mixing bowl. Stir in chocolate chips. Add whipping cream to flour mixture, stirring just until ingredients are moistened. Turn the mixture out onto a lightly floured surface. Knead gently until a soft dough forms, about 2 minutes.

3. Divide dough into 3 equal balls. One ball at a time, flatten into a 7-inch circle, cut into 8 triangles. Transfer triangles to prepared baking sheets, spacing 2 inches apart. (For a half-batch, I divided the dough into 2 equal balls, flattened to about 5 or 6-inch circles, and cut each into 6 triangles).

4. Brush each scone with melted butter and sprinkle with additional sugar. Bake 15-20 minutes or until lightly browned.

Source: Adapted from Annie's Eats and Brown Eyed Baker