Bakery Style Chocolate Chip Scones
These bakery style scones are mouth watering good! They are rich, flakey and truly delicious! Plus, they come together in an hour or less! So, what are you waiting for? Give them a try and let me know what you think!
Yield: 8 Scones
Equipment
- 1 Standard Mixer
- 1 Measuring Cups & Spoons
- 1 Pastry Brush Optional
Materials
- 2 cups Flour
- ½ Cup Sugar
- ½ tsp Salt
- 2 tsp Baking Powder
- 1/2 Cup Butter Cold
- 1 cup Chocolate Chips Semi-Sweet or Dark
- ½ cup Sourdough Discard
- 1 Egg
- 2 tsp Vanilla Extract
- 2 Tablespoons Heavy Whipping Cream
- 2 tablespoons Heavy Whipping Cream
- 3 tablespoons Sugar
Instructions
- In a standard mixing bowl, whisk the flour, sugar, salt and baking powder together.
- Using a cheese grater, carefully grate the cold butter into the bowl. Cut the flour into the butter using a pastry attachment, until the mixture comes together in pea size crumbs.
- Add the chocolate chips to the mixture and stir.
- In a separate bowl, whisk the starter, egg, vanilla extract and heavy cream until smooth.
- Pour into the dry ingredients and use a fork to gently mix.
- Dump the dough onto a clean and floured work surface and use your hands to press and shape the dough into an disc shape.
- Cut the dough into 8 wedges using a pizza cutter.
- Arrange the wedges onto a parchment lined baking sheet with space in between each wedge.
- Place the baking sheet in the fridge to chill for 30 minutes.
- Preheat the oven to 400°F .
- Brush the top of the scones with heavy cream and sprinkle with sanding sugar. Bake for 20-25 minutes or until tops are slightly golden.
- Cool scones on a wire rack.
- Store up to four days in an airtight container.