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.
Milk Chocolate Chip Scones
Adapted from Serious Eats
Makes 6 scones
1-1/2 cups all-purpose flour plus more for work surface
1/2 cup cake flour
1 tablespoon baking powder
2 teaspoons granulated sugar
1 teaspoon kosher salt
4 tablespoons cold unsalted butter, cubed
1 cup milk chocolate chips
1/4 cup milk
3/4 cup heavy cream plus more for brushing
In a large bowl, combine both flours, baking powder, granulated sugar and salt. Rub the butter into the flour mixture using your fingers or a pastry blender until the butter resembles pea-sized clumps distributed through the flour. Add the chocolate chips. Stir in the milk and heavy cream forming a soft dough.
Preheat the oven to 400 degrees F.
On a lightly floured work surface, pat the dough into a 7-inch diameter circle. Cover with plastic wrap, transfer to the refrigerator and chill for 30 minutes. Cut the dough into 6 equal wedges and place on a parchment paper-lined sheet pan. Brush the scones with heavy cream and sprinkle with turbinado sugar.
Bake for 25 minutes until golden brown. Serve warm or at room temperature. Store in an airtight container.