Chocolate Chip Scones

These were, by far, the easiest scones to make so far. So few ingredients. So easy to measure. No butter to cut in. Just fast and quick! The downside is the batter was very sticky so I am "flash" freezing it in a pie plate before I cut the dough and freeze the scones individually. I'm not sure how you "freeze" just a lump of dough, and am too scared to use a cutter, because I don't have a really good round one the right size. Anyway. It is going to take a while to "flash" freeze, but otherwise the recipe was a cinch! I used 1/2 heavy cream and 1/2 half-and-half. And of course didn't do the butter/sugar part at the end, because I'm not baking these yet.

A reviewer on Annie's blog recommended using some buttermilk, which sounds like a good idea that I might try if I make these again.

From Brown Eyed Baker, originally from Hershey’s, by way of Annie's Eats:http://annies-eats.net/2010/08/04/chocolate-chip-scones/

Ingredients:

1½ C. plus 2 T. all-purpose flour

¼ C. sugar

2 tsp. baking powder

Pinch of salt

1 C. (6 oz.) chocolate chips (Annie prefers dark chocolate chips, I used them too)

1 C. heavy cream

2 T. butter, melted

Additional sugar for sprinkling (optional)

Directions:

1. Preheat the oven to 375˚ F. Line a baking sheet with parchment paper or a silicone baking mat.

2. Combine the flour, sugar, baking powder and salt in a medium bowl; stir to combine. Toss in the chocolate chips and stir to blend. Add the heavy cream to the flour mixture, stirring just until a dough forms and the dry ingredients are incorporated. Knead the dough very briefly with well floured hands to ensure even mixing.

3. Using a large dough scoop (or a large spoon), drop rounds of dough onto the prepared baking sheet. Brush lightly with melted butter and sprinkle with additional sugar (if using). Bake 15-20 minutes, until lightly browned.