I hardly think there’s a day in my house where we don’t have some sort of homemade baked goods lying around; processed food can simply never compare to a preservative-free muffin fresh out of the oven. I love testing out new recipes for desserts and sweet snacks, and lately I’ve been making scones! I thought I would share the recipe here. It’s about an hour’s worth of work but it’s entirely worth it. These scones also don’t have nearly as much butter or sugar as you would imagine, so while they can’t exactly be called a health food, you don’t have to feel horribly guilty for eating two. Or three. Or seven.
(Okay, maybe a little bit guilty at that point.)
What you need:
- 2 and 3/4 cups all-purpose flour
- 1/3 cup sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup cold butter, cubed
- 1 cup regular-sized chocolate chips (or up to 2 cups mini chocolate chips)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup half & half or milk
How to make them:
- In a large bowl, whisk together the flour, sugar, salt and baking powder.
- Using a pastry cutter or fork, cut in the butter. In my experience, the mixture will still seem too dry, but never fear. It all comes together in the end.
- Stir the chocolate chips into the dry ingredients.
- In a separate bowl, beat together the eggs, vanilla and half & half.
- Slowly add the milk mixture to the dry ingredients and stir until the dough comes together. If it is too dry, add a bit more half & half/milk.
- Transfer the dough onto a well-floured flat surface. Shape it into a square about 3/4 inch thick and 8×8 in size.
- Using a pizza cutter, cut the square into 16 even squares. Then cut each square in half diagonally so you now have 32 small triangles.
- Transfer the 32 triangular scones to a greased or parchment-lined baking sheet. The scones can be placed very closely together and should all fit on the sheet.
- Place the uncovered scones in your freezer for at least 30 minutes. Meanwhile, preheat your oven to 425 degrees fahrenheit.
- Bake the scones for 15-19 minutes or until the tops are golden brown. After you take them out of the oven, they can cool directly on the baking sheet.