Once again, we had company in town this past week, so I wanted to make something to have in the kitchen for breakfast besides cereal. Since we’ve had so many visitors this summer, we’ve been eating out often and spending a lot of money on activities. So, I wanted to find a recipe that was cost efficient, meaning, ingredients on hand.
This recipe, from Annie’s Eats, was perfect because I had all the ingredients except the chocolate chips. After a quick run to the store for the dark chocolate chips, I whipped these up before church on Sunday and we’ve had them for breakfast ever since. Tomorrow will be my first day without one! What will I ever do!? Tomorrow is also our first day without our visitor… (we miss you Pete!)… and we’ll be leaving for Maryland for the weekend. I’m hoping to make these for my in-laws.
This recipe made 24 scones in two batches. The first batch I baked on my Pampered Chef baking stone and the second batch I baked on a parchment lined cookie sheet. Next time I make these, I’ll separate in three batches so that all of them can be baked on the stone because they just came out puffier and tastier for some reason. The ones baked on the cookie sheet were still very good…just not AS good.
So wake up early tomorrow…because you need to make these scones!
Dark Chocolate Chip Scones
Yield: 24 scones
3 ¼ cups all-purpose flour
½ cup sugar
1 tbsp. + 1 tsp. baking powder
¼ tsp. salt
2 cups (12 oz. pkg.) dark chocolate chips
2 cups heavy whipping cream
2 tbsp. butter, melted
raw sugar, for sprinkling
Preheat the oven to 375°. Lightly grease two baking sheets (if not using stone or parchment paper)
Stir together flour, sugar, baking powder, and salt in a large mixing bowl. Stir in chocolate chips. Add whipping cream to 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 dough into 3 equal balls. One ball at a time, flatten into a 7-inch circle; cut into 8 triangles. Transfer triangles to prepared baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with additional sugar.
Bake 15-20 minutes or until lightly browned. (I baked mine for 20 min.)