Scones with Chocolate Chips | How to make English Cream Scones скачать в хорошем качестве

Scones with Chocolate Chips | How to make English Cream Scones

English weather (cold, cloudy, and rainy) calls for English scones! I used chocolate chips since that's what I had but all kinds of add-ins like nuts or fruit work great in these! Ingredients: 3 cups (375g) all-purpose flour (plus more for surface) ¼ cup (50g) granulated sugar 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 1 stick unsalted butter, chilled and cubed 1 egg 1 cup half & half (plus more for brushing) ¼ - ½ cup chocolate chips, as desired (or other mix-ins) - if using fruit, drying it in the oven beforehand is recommended Demerara or raw sugar (for sprinkling) Directions: Preheat oven to 375F (190C). Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Incorporate the very cold butter into the flour using your fingers or a pastry cutter until only small, pea-size pieces of butter remain. Don't let the butter melt during this step - put the bowl in the fridge/freezer for 10 minutes to cool while working, if needed. Whisk together the egg and half & half, then add to the flour/butter mixture. Add the chocolate chips before mixing so you don't overmix (I forgot and added them after mixing in the video) and mix until just combined. Turn out dough onto a lightly floured surface and pat into a 1 inch thick round. Cut into 8 slices (these turned out very large - 10 pieces would probably work well, too). Arrange on a parchment or silicone baking mat lined baking sheet. Brush the scones with half & half (about 1 tablespoon) and sprinkle with demerara or raw sugar. Bake 20-25 minutes until golden brown.