Jilly’s Chocolate Chip Scones

AuthorMikeCategory, CuisineCooking MethodDifficultyBeginner

One of our favorite days happens when Jill makes scones (she pronounces them with a short O sound from her year in Australia. She's not alone in that pronunciation.) She uses this recipe from an old Williams Sonoma Chocolate cookbook, and it is a crowd pleaser!

Yields1 Serving
Prep Time16 minsCook Time10 minsTotal Time26 mins
 2 All purpose white flour
 1 tbsp Baking Powder
 0.50 tsp Salt
 0.25 cup Sugar (White Granulated)
 3 tbsp Sugar (White Granulated) (For topping)
 0.75 cup Chocolate Chips (Your favorite type - Hard to beat Nestle's Semi-Sweet, though the Ghiradelli chips are pretty awesome.))
 1.25 Heavy Cream
 3 tbsp Butter (I prefer salted, but I think salt is underrated in recipes)
1

Preheat oven to 425. Mix flour, baking powder, salt, and 1/4 sugar in a large bowl.

2

Add chocolate chips.

3

Pour in cream and mix with a fork until it all holds together. It will be sticky. That's OK!

4

Place dough on cutting board dusted with flour. Sprinkle with flour and knead 10 times.

5

Gently shape into a 9-inch circle. Brush with melted butter and sprinkle with extra 3 Tbsp sugar.

6

Cut into 12 wedges. (If 12 wedges just seems like too much to eat, reduce to 8!)

7

Place separated wedges onto ungreased baking sheet, leaving at least 1" between wedges.

8

Bake at 425 degrees for 15-17 minutes, or until tops are perfectly golden brown. Serve them warm if you can!

Ingredients

 2 All purpose white flour
 1 tbsp Baking Powder
 0.50 tsp Salt
 0.25 cup Sugar (White Granulated)
 3 tbsp Sugar (White Granulated) (For topping)
 0.75 cup Chocolate Chips (Your favorite type - Hard to beat Nestle's Semi-Sweet, though the Ghiradelli chips are pretty awesome.))
 1.25 Heavy Cream
 3 tbsp Butter (I prefer salted, but I think salt is underrated in recipes)

Directions

1

Preheat oven to 425. Mix flour, baking powder, salt, and 1/4 sugar in a large bowl.

2

Add chocolate chips.

3

Pour in cream and mix with a fork until it all holds together. It will be sticky. That's OK!

4

Place dough on cutting board dusted with flour. Sprinkle with flour and knead 10 times.

5

Gently shape into a 9-inch circle. Brush with melted butter and sprinkle with extra 3 Tbsp sugar.

6

Cut into 12 wedges. (If 12 wedges just seems like too much to eat, reduce to 8!)

7

Place separated wedges onto ungreased baking sheet, leaving at least 1" between wedges.

8

Bake at 425 degrees for 15-17 minutes, or until tops are perfectly golden brown. Serve them warm if you can!

Jilly’s Chocolate Chip Scones
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