Ingredients:

  • 2 cups (250 g) all-purpose flour
  • 1/3 cup (67 g) granulated sugar
  • 1 tablespoon (15 g) baking powder
  • 1/2 teaspoon (3 g) fine sea salt
  • 6 tablespoons (85 g) unsalted butter, very cold, cut into 1/4-inch (6 mm) cubes
  • 3/4 cup (180 ml) heavy cream, very cold
  • 1 large egg (about 50 g), cold
  • 1 teaspoon (5 ml) vanilla extract
  • 3/4 cup (135 g) semi-sweet chocolate chips or chopped chocolate
  • 1–2 tablespoons (15–30 ml) heavy cream or a beaten egg for brushing (for finishing)
  • 1–2 teaspoons granulated or coarse sugar (optional, for sprinkling)
  • Alternative: 3/4 cup (180 ml) buttermilk in place of heavy cream + egg (optional substitution)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Optionally place a baking stone or second sheet in the oven to preheat.
  2. Whisk together the flour, granulated sugar, baking powder and fine sea salt in a large mixing bowl until evenly combined.
  3. Add the very cold cubed butter to the dry ingredients. Use a pastry cutter, two knives, forks, or short pulses in a food processor to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter visible.
  4. Stir in the semi-sweet chocolate chips so they are lightly coated with flour to help prevent sinking during baking.
  5. In a separate bowl, whisk the cold egg, cold heavy cream and vanilla extract until combined.
  6. Pour the wet mixture into the dry mixture and gently fold with a spatula until just combined. The dough should be shaggy but hold together when squeezed. If too dry, add 1–2 tablespoons (15–30 ml) extra cream; if too wet, add a tablespoon of flour.
  7. Turn the dough onto a lightly floured surface and pat into a 1-inch (2.5 cm)–thick round about 7–8 inches (18–20 cm) in diameter. Avoid overworking; use light, even presses. Chill the shaped dough in the refrigerator for 20–30 minutes to firm the butter and relax the gluten.
  8. After chilling, use a bench scraper or sharp knife to square off/trim into a circle and cut into 8 wedges, or use a 2.75-inch (7 cm) round cutter for rounds. Re-shape scraps gently—do not overwork the dough.
  9. Place scones on the prepared baking sheet with 1–2 inches (2.5–5 cm) between them. Brush tops lightly with 1–2 tablespoons heavy cream or beaten egg and sprinkle coarse sugar if desired.
  10. Bake at 400°F (200°C) for 15–20 minutes, rotating the sheet halfway if needed, until well risen and tops are golden brown. Visual cues: tops golden, sides set and scones sound hollow when tapped.
  11. Transfer baked scones to a wire rack and cool for about 10 minutes before serving. Serve warm with butter, clotted cream and jam, or enjoy plain.