Chocolate Chip Cream Scones

Another breakfast food. Second attempt at scones. A different kind of scones. There are just so many kinds of scones and I shall try until I find the one I like the most. The first scones I made were buttermilk scones, which I had replaced the buttermilk with yoghurt. Those plain scones are ideal with cream and jam.

The ones here are cream scones. I think they tasted delicious! I liked them so moist and their textures. With Hershey's chocolate chips embedded everywhere, they'll definitely make your day. 

Chocolate Chip Cream scones (adapted from the food librarian)
makes about 15 4-in round scones


Ingredients:

• 250g all-purpose flour
• 56g granulated sugar
• 2 1/2 tsp baking powder
• 1/4 tsp salt
• 113.4g butter (cold, cut into pieces)
• 1 cup (8 oz) heavy whipping cream (cold) ( I used 3/4 cup cream and 1/4 cup non-fat yoghurt)
• desirable amount of miniature chocolate chips (depending on preference)

Topping (I omitted)

• 1 egg, lightly beaten
• 2 tbsp sanding sugar or granulated sugar

Method:

1. Preheat over to 218degC
2. Mix together dry ingredients. 
3. Cut in the butter until you get a coarse-meal crumbs like consistency. 
4. Add whipping cream and chocolate chips. Blend together quickly. Do not overmix.
5. Shape into a round or square. 
6. Brush with egg wash. Sprinkle with sugar. (I did not)
7. Cut into shapes. Place on parchment or Silpat covered baking sheet.
8. Bake for 14-16 minutes until golden brown and delicious.