Scones are one of those breakfast items that are really just a dessert in disguise. That's not to say I don't love them - I just try not to kid myself into thinking I'm being healthy when I eat one. I chose these scones for my Project Pastry Queen choice this week because I knew that Joey would love them. He goes nuts for pretty much any dessert that's chocolate chip-based.
Mine spread a bit while baking, but it wasn't really a problem. I stayed true to the recipe with the exception of the pecans - I omitted, as I usually do with nuts in desserts. I also brushed the tops with some melted butter before baking. I think a glaze would be extra decadent on these - I think a coffee or mocha glaze would be especially tasty! Next time I make these I think I'll make the scones smaller though - they were pretty massive when made as directed.
As with most scones, these came together quite quickly, and were equally as low-maintenance. I only wish I had saved half of them to freeze and bake later - I have a feeling they would have been much appreciated come September when I have a newborn!
Check out the Project Pastry Queen page to see how everyone else enjoyed the scones, and next week we're making more brownies!
Chocolate Chip Scones
The Pastry Queen
makes 8 giant scones
- 1 cup pecans (optional)
- 3 cups all-purpose flour
- 1 cup sugar
- 1/2 tsp salt
- 1 Tbs baking powder
- 10 Tbs unsalted butter, chilled
- 1 tsp vanilla extract
- 1 1/2 - 2 cups cold heavy cream
- 1 cup semisweet chocolate chips
- 2 Tbs butter, melted
Increase the oven temperature to 425 degrees.
Process the flour, sugar, salt, and baking powder for 30 seconds in te bowl of a food processor fitted with a metal blade. Cut the butter into 1/2-inch cubes and add to the flour mixture. Pulse about 15 times, or until the mixture is crumbly.
Stir the vanilla into the cream. With the food processor running, slowly pour 1 1/2 cups of the cream through the feed tube. Stop the food processor as soon as the cream has been added. If the dough has begun to stick together in a ball, remove it. If not, add more cream, 1 tablespoon at a time, and pulse until the dough begins to clump up and form a ball.
Place the dough on a lightly floured flat surface and knead in the chocolate chips and pecans, handling the dough as little as possible. Form the dough into a 3/4-inch thick round and cut into 8 wedges. Place on an ungreased baking sheet, brush with melted butter, and bake 10-15 minutes, until the scones are a light golden brown. Serve warm or a room temperature. The scones are best the day they are made.