Chocolate Chip Scones

Not to make excuses (although that is pretty much what this is), but I am having some serious computer issues here. Luckily it is not as bad as poor Ree at Pioneer Woman who seems to have lost BOTH her iPhone and her iPad in one weekend. I just don't know where I would be without my iPhone!

Basically my poor little Macbook is overloaded with photos and has decided to stop backing up to my external hard drive. So uploading my photos from this weekend in upstate New York is on hold, booooo! Anyone with some techie advice?

On the upside, before I left I made some chocolate chip scones and really do need to share them. Any recipe that lets me eat chocolate in the morning is a definite must in my cookbook, remember the chocolate chip coffee cake?

I was a little apprehensive to make scones, as they have had a bad reputation in my head for being stale, hard, and too dense. Not these babies, they were very fluffy and moist right out of the oven and for the few days they lasted in my pantry.

Chocolate Chip Scones

3 and 1/4 cup all-purpose flour

1/3 cup granulated sugar

1 tbsp and 1 tsp baking powder

1/4 tsp salt

2 cups chocolate chips

2 cups heavy whipping cream, chilled

2 tbsp butter, melted

additional granulated sugar for sprinkling

Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside. Sift together flour, sugar, baking powder, and salt in large bowl. Add in your choice of chocolate chips and stir till combined. Stir in heavy whipping cream until flour is moistened and turn out onto a lightly floured surface. Dough will be sticky so flour your hands and knead gently until dough forms into a ball, about 2 minutes. Separate into 3 smaller balls and roll-out each ball into a 7-inch circle and cut into 8 triangles.

Transfer triangles to prepared pan, brush with melted butter, and sprinkle with sugar. Bake for 15 to 20 minutes or until lightly browned. Serve warm or store in air-tight container.

You can also prepare these the night before, by placing triangles onto pan and wrapping in plastic wrap overnight. Remove from fridge in the morning and bake for an additional 2-3 minutes.

Thank you to Brown Eyed Baker for a great introduction to scones!

Besides being able to make these in advance, I think the best part is how easy the recipe is. No nonsense, one bowl, one pan, woohoo! What is your favorite scone recipe? Has anyone baked lavender scones before?