These wonderfully rich milk chocolate chip scones are a combination of all-purpose flour and cake flour to give them a tender crumb.
Most people probably wouldn’t consider this a problem, but I had a surplus of chocolate chips in my pantry.
A few weeks ago I made the mistake of shopping with a half-baked list and not a final idea of what I had planned on cooking.
The result was a bunch of ingredients that I didn’t end up using right away.
After eating one too many spoonfuls of chips, I baked milk chocolate chip scones.
It had been ages since I’d baked scones because there’s a coffee shop in our neighborhood that specializes in scones, and they are really good.
So good, that why would I bother whipping up my own batch!?
Well, I changed my mind and experimented using a combination of all-purpose flour and cake flour to guarantee a tender crumb to go with the rich milk chocolate chips.
These wonderfully rich milk chocolate chip scones are a combination of all-purpose flour and cake flour to give them a tender crumb.
Adapted from Serious Eats
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