PHOTO BY MICHAEL PIAZZA
These scones are a slight detour from traditional English cream scones. They are still buttery, flakey and rich like any proper scone, but in this version I replaced the classic currants with mini chocolate chips for a special Easter brunch treat. Note: Make sure your butter is cubed and cold before you start mixing. It helps if you have an electric mixer to make these, but you can also make this recipe with your hands and a good old-fashioned wooden spoon.
Makes approximately 18 scones
5 ounces cake flour
1 pound all-purpose flour
5 ounces sugar
1 teaspoon salt
1 tablespoon plus 1 teaspoon baking powder
1 pound unsalted butter, cut into small cubes, very cold
5 ounces mini semi-sweet chocolate chips
1⅓ cups heavy cream
In the bowl of a stand mixer fitted with a paddle, mix together cake flour, all-purpose flour, sugar, salt and baking powder. Add cold butter cubes and mix on low speed until the mixture resembles coarse sand. Add mini chocolate chips and pulse to distribute the chips. Add heavy cream and pulse the mixer until dough is formed. Do not over-mix.
Prepare your workstation for rolling and cutting the scones by dusting it with all-purpose flour. Remove the dough from the bowl and place on counter. Using your hands, press the dough together and form a square about 2 inches thick. Make sure to lift the dough periodically off the counter so it does not stick. Dust with more flour as necessary.
Dust the top of the dough with flour. Using a rolling pin, roll the dough to 1-inch thickness. Use a round cookie cutter to cut out scones. Alternatively, you can use a knife to cut the dough into squares. Gently press any scraps of leftover dough together and repeat this process of rolling the dough and cutting out scones. Once the scones are cut, you can sprinkle the top with sugar or cinnamon sugar if desired. Transfer scones to baking sheets, 6–12 to each sheet, leaving 2 inches of space between each, then refrigerate for 30 minutes.
Preheat oven to 350°F. Remove scones from refrigerator and bake for 15–18 minutes, or until the edges are golden brown and the tops are firm when pressed. Serve warm or at room temperature.
Karen Collins is a self-taught pastry chef and owner of Bisousweet Confections, a wholesale bakery located in Shirley, MA. She also co-founded Nashoba Brook Bakery. Karen has always loved to write and has a blog called As the Bread Burns where she discusses baking, business-ing, parenting and life. When she's not baking or writing, Karen spends her time parenting her three children and three dogs, cycling, running, skiing, volunteering and vacuuming.