(Makes 6 to 8 scones, which will disappear very quickly)
My older daughter turns 21 today. She’s home at the moment, so I get to indulge her every birthday wish.
She wants to go to a Dodgers game. (Her dad’s handling that.) Then, in keeping with 21st birthday tradition, she wants to go to a bar and order a cocktail. But, like her father, she is actually much more interested in chocolate thatn she is in tequila. What she really wants when she takes that first big step into adulthood is chocolate chip scones for breakfast.
So I made the scones last night, shaped ‘em and plopped ‘em on a baking sheet for early a.m. baking. Of course, we crabby cooks are not known for our willingness to do anticipatory cooking; we mostly cook only when it’s absolutely necessary to eat within the hour. But a kid’s 21st birthday is a highly motivating factor; I feel overcome by a benevolent willingness to cook for her. As soon as I’d cleaned up the dinner dishes last night, I hauled out the flour and started the scones, and I did it with an unusually pleasant attitude.
I just samled one. Awesome. Now I need Elizabeth to wake up and eat them before I do. Then I’m starting on the the chocolate birthday cake.
Iza’s Luscious Scones
2 cups all-purpose flour, plus extra for dusting
¼ cup sugar, plus an extra spoonful for sprinkling on top
1 tablespoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted cold butter, cut into small chunks, plus extra for the baking sheet
½ cup heavy (whipping) cream
½ cup chocolate chips
- Preheat the oven to 350ºF. Butter a baking sheet and set it aside.
- Place the flour, sugar, baking powder, and salt in a food processor and pulse a few times to blend. Add the butter and pulse just until it is incorporated and the mixture resembles small crumbs.
- In a small bowl, whisk one of the eggs and the cream together. Add this to the flour mixture and pulse just until the ingredients are blended.
- Place the dough on a lightly floured surface, add the chocolate chips, and knead the dough just long enough to incorporate the chips. Shape the dough into a round that is about ¾-inch thick. Using a biscuit or cookie cutter (or an inverted juice glass), cut the dough into 2-inch rounds. (You could also cut it into 6 wedges, like a pie.)
- Place the scones on the buttered baking sheet. Mix the remaining egg with 1 tablespoon water, and brush this egg wash on top of the scones. Then sprinkle them with sugar.
- Bake the scones until they are slightly golden and flaky, 25 to 30 minutes. Place the on a wire rack to cool. Serve them warm or at room temperature.