Scones look so hard to make, but they are actually easy. One of my favorite things about them is that each one is original. It does not matter if they are not the exactly the same on the outside, as long as they are flavorful and full of chocolate. This specific recipe is so simple, you will not believe you actually made scones. Give this a try and you will never go back to Panera Bread to enjoy this!
Check out what our friends over at Brown Eyed Baker had to say about this:
“This chocolate chip scone recipe is wonderfully tender, lightly sweetened and perfect alongside a cup of coffee for breakfast or dessert.”
I so agree! Make sure you have your coffee ready for this one, folks. You are going to love how well these go together!
3¼ cups Gold Medal all-purpose flour
½ cup Domino granulated sugar
4 teaspoons baking powder
¼ teaspoon salt
12 ounces Hershey’s chocolate chips (semisweet or dark)
2 cups heavy cream, cold
For the Topping:
2 tablespoons Land O’ Lakes unsalted butter, melted
Granulated sugar, for sprinkling
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Stir in the chocolate chips.
Using a wooden spoon, stir the heavy cream into the flour mixture, stirring just until ingredients are moistened.
Turn the mixture out onto a lightly floured surface. Knead gently until a soft dough forms (about 2 minutes). Divide the dough into two equal balls. Working with one at a time, pat each one into an 8-inch circle and cut into 8 triangles. Transfer the triangles to the prepared baking sheets, spacing them 2 inches apart. Brush with the melted butter and sprinkle with sugar.
Bake for 20 to 25 minutes, or until lightly browned. Serve warm or at room temperature.
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Quick Tip: Store in freezer, individually wrapped, for up to 2 months.
Thanks again to Brown Eyed Baker for this amazing recipe.