© 2018 by Crestwood Day School

A spot of tea and a bite of scone...

August 20, 2009

 

Today was our first "tea time on Tuesdays" at school.  And I think it was a hit.  As I was bringing down the tea, one of the girls came up to me and said, "Mrs. Stephanie, I think we need some fancy napkins, don't you think?"  So we went all out - teapots, teacups, "fancy" napkins, pinkies out, classical music in the background, and some scones.  And not just any scones-chocolate scones.  I had these once at my friend Virginia's house and she was gracious enough to let me post the recipe for you!  
I've made scones in the past, and I've had some trouble with them being too tough or with not enough flavor.  But these were perfect, and the girls had a great time making them - it's a great recipe to do with kids. They're so delicious!  

Chocolate Chip Cream Scones
(makes 8)

Ingredients:

2 cups (10 oz) unbleached all-purpose flour
1 tbsp baking powder
3 tbsp sugar
½ tsp salt
5 tbsp chilled, unsalted butter, cut into ¼ inch cubes
¾ c. chocolate chips
1 c. heavy whipping cream

   1. Adjust oven rack to middle position and heat oven to 425 degrees.
   2. Place flour, baking powder, sugar, and salt in large bowl. Whisk together.
   3. Using a pastry blender, quickly cut in butter until the mixture resembles coarse meal, with a few slightly larger butter lumps. You might need to use a knife to scrape the pastry blender a few times as you mix. ***I just used my stand mixer for this step, with the paddle attachment.
   4. Stir in chocolate chips.
   5. Stir in heavy cream with fork until dough begins to form. (about 30 seconds)
   6. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. You want to knead it into about a 1-inch thick ball.
   7. Cut scones into 8 wedges. Place wedges onto an ungreased baking sheet.
   8. Bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature. Resist the urge to eat the scones hot out of the oven. Letting them cool at least 10 minutes firms them up and improves their texture!

 

 

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