Chocolate Chip Scones Baked Until the Tops Crack

For Chocolate Chip Scones Baked Until the Tops Crack, the counter starts with all-purpose flour 321g, sugar 110g, and kosher salt. Portion it for 12 Scones.

Count on 20 minutes of prep, 15 minutes of cooking, 2 hours of resting, about 2 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 ½ cups all-purpose flour 321g
• ½ cup sugar 110g
• ¾ teaspoon kosher salt
• 1 teaspoon baking powder
• ½ cup unsalted butter 133g — cold cubed
• 1 teaspoon vanilla extract
• ½ cup heavy cream 115g
• 1 cup chocolate chips — your favorites or whatever you have on hand
• ¼ cup turbinado sugar — for finishing
• 2 tablespoons heavy cream — for finishing

How the cooking goes

1. Add the flour, sugar, salt, and baking powder to the bowl of a electric mixer fitted with the paddle attachment. Mix briefly to distribute the dry ingredients evenly.
2. Add the cold cubed butter then mix on low until the butter is no longer visible and the mixture resembles wet sand.
3. Combine the heavy cream, eggs, and vanilla in a separate bowl and blend with an immersion blender until completely smooth with no visible streaks of egg white. A whisk works if you do not have an immersion blender.
4. With the mixer running on low, slowly pour the cream mixture into the flour mixture then mix until almost incorporated.
5. Turn the dough out onto a dry surface and knead it gently until only a few dry spots remain.
6. Turn through the chocolate chips gently, reserving a handful to press into the tops of the cut dough just before baking for even distribution.
7. Press the dough into a circle about ½ inch thick. Using a bench scraper or pastry cutter, cut into 12 sections.
8. Chill the cut scones completely before baking, about 2 hours. The dough can also be wrapped well and frozen; it bakes from frozen without adjustment.
9. Warm the oven to 325°F. Brush the scones with heavy cream, press any reserved chocolate chips into the tops, and sprinkle with turbinado sugar.
10. Oven-bake for about 15 minutes, until the surface is deep gold at the edges, puffed, and the centers offer just a little resistance when touched. If the centers feel firm, they are overdone.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Scones, open Blueberry Scones Baked Until the Tops Crack and Lemon Scones for a Morning Plate.