My wife makes the most delicious and satisfying scones ever. It's a simple recipe with only five main ingredients, and butter is not one of them. HA! Heavy cream is the secret, however, and just about anything you put in them is wonderful. The best ones (for me) are a toss up between the chocolate chip and the butterscotch pecan. This is also one recipe where it makes sense to freeze them, both for storage, and for quality. Warm your oven to 400 and they're done in about 25 minutes from a frozen state. Just enough time (if you do it first) to get a pot of coffee on, read your email, put on some music and get the house going. When Julie makes these for school, people get into fist fights to get one. They want to know where she bought them.
Chocolate Chip Cream Scones:
3 Cups all-purpose flour
1/2 cup sugar
2 tablespoons baking powder
1/2 teaspoon of salt
2 cups heavy cream, cold
1 1/2 cups of chocolate chips
2 tablespoons of milk
3 tablespoons of coarse sugar
1. Sift the dry ingredients together in a bowl. Make a well in the center.
2. Add the cream to the center and stir until the by hand until the batter is evenly moistened. Stir in the chips until just incorporated.
3. Place the dough onto some parchment paper and press into an even layer. Using a spatula, create a rectangle by shaping the sides with your hand and the spatula. Cover with another sheet of parchment and freeze until firm, about 2 hours.
4. Turn the dough back out the counter and let thaw about 10 minutes. Using a sharp knife, cut the scones into desired size triangles.
5. Place on a baking pan or sil-pat, brush with milk and sprinkle the sugar. Bake at 350 degrees F until GBD (golden brown delicious!). Let cool slightly, but serve warm.