These wonderfully rich milk chocolate chip scones are a combination of all-purpose flour and cake flour to give them a tender crumb.
- 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
- Turbinado sugar
- 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.
Adapted from Serious Eats
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